Nutrition Facts

Serving Size1 breast
Total Fat5 g
Saturated Fat2 g
Cholesterol71 mg
Sodium220 mg
Calcium53 mg
Iron2 mg

Tip: Marinate meats to make them tender without adding a lot of fat.

Servings and Times


Ingredients and Preparation

Skinless, boneless chicken breasts4
Olive oil¼ cup
Oregano¼ teaspoon  
Black pepper½ teaspoon  
Water¼ cup
Tomatillos, husks removed and cut in half10 to 12
Onion, quartered½ medium
Garlic cloves, finely chopped2
Serrano or jalapeño peppers2
Cilantro, chopped2 tablespoons  
Salt¼ teaspoon  
Low fat sour cream¼ cup
Juice of 2 limes
  1. Directions
  2. Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.
  3. Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.
  4. Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter.
  5. Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.