Thursday, July 15, 2010

Spicy Chicken with Tomatillo and Pine-Nut Salsa (GF)

Mark really wanted to try tomatillos this week. Therefore, I obliged and found a recipe at Tasty Kitchen that I thought we'd both really enjoy. Tasty Kitchen is becoming my "go-to" on great recipes!

This recipe called for the grilled chicken to be marinaded and then you just make the salsa as an addition. I chose this because I already had some pine nuts left over from when I made pesto.

For the first part, you need:

4 pieces of boneless, skinless chicken breasts
1/3 c lime juice (I didn't have enough lime so I added lemon and it tasted just dandy!)
2 T. olive oil
1 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. cumin
1 dash of salt & pepper each

Mix all of those ingredients together and put in a plastic bag with the chicken. The recipe said to let it marinade for at least 30 minutes. I would let it marinade a couple hours to get the good flavor in there.

You (or your hubs!) will grill this chicken when you are ready to eat.

For the salsa, you need:

4 whole tomatillos
fresh cilantro
1 bell pepper (any color, I chose green)
1 fresh jalapeno
2 T. pine nuts
2 T. lime juice (or lemon)
1 tsp. sea salt

I was thrilled to use some fresh cilantro from my very own herb box! The smell was unbelievable and it was better than any cilantro I've bought in the store.

I am HORRIBLE at gardening, but my cilantro was the most productive in my attempt to grow something outside my kitchen window. I can't tell you how excited I was to use this!

Chop up your cilantro and add it to your diced tomatillos.

Dice up your green peppers and jalapeno and add them to the party.

Squeeze in your lime/lemon juice, add your pine nuts, and your sea salt.

Mix all of that together to make some deliciousness!

Serve the chicken and salsa on some seasoned rice and enjoy!

Mark and I absolutely cleaned our plates on this one. I just kept trying to get bites that included rice, chicken, and salsa together. The flavors went so well together!

When we finish eating, I always ask Mark, "Repeat?" He lets me know if it's worth keeping the recipe or not for another time.

This is definitely a "repeat" in our house.

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