Grilled Tomatillo Chicken

Grilled Tomatillo Chicken

2 boneless skinless chicken breasts
1/2 medium onion, chopped (we like red onion)
1/2 tbsp olive oil
3 tomatillos, husks removed, chopped
1/8 cup lime juice
3 pickled jalapeno slices, chopped
1 garlic clove, minced
1/8 cup minced fresh cilantro
1/2 tsp ground cumin
1/4 tsp salt
Hot cooked rice

1. Grill chicken, covered, over medium heat for 4-7 minutes each side, or until no longer pink in the center.
2. Meanwhile, in a large skillet, saute onion in oil until tender. Add the tomatillos, lime juice, jalapenos and garlic and cook 3 minutes longer. Stir in the cilantro, cumin and salt.
3. Serve tomatillo mixture on top of chicken and rice.

Notes: This recipe serves 2 and is spicy! (Omit the jalapenos to reduce the heat.) The original recipe tops the chicken with provolone cheese, but we think it's better without, which is surprising considering how much we like cheese. If you like cheese on everything, top away!

Recipe Origination: "Better Homes and Gardens" with minimal tweaks