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Grilled Chicken With Green Chile Sauce

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

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
15 minutes 30 minutes 4 servings 1 chicken breast


¼ C olive oil

Juice from 2 limes, divided

¼ tsp dried oregano

½ tsp ground black pepper

4 boneless, skinless chicken breasts

¼ C water

10 to 12 tomatillos, husks removed and cut in half

½ medium onion, quartered

2 cloves garlic, finely chopped

2 serrano or jalapeno peppers

2 Tbsp chopped cilantro

¼ tsp salt

¼ C low-fat sour cream (or Sour Cream Substitute)

calories 192
Total fat 5 g
Saturated fat 2 g
Cholesterol 71 mg
Sodium 220 mg
Calcium 53 mg
Iron 2 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Combine the olive oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir.

  • 2
    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
    Combine ¼ cup water, tomatillos, and onion in a saucepan. Bring to a gentle boil and cook, uncovered, for 10 minutes or until the tomatillos are tender.

  • 4
    Put the cooked onion, tomatillos, and any remaining water into a blender. Add the garlic, peppers, cilantro, salt, and remaining lime juice. Blend until all the ingredients are smooth. Pour the sauce into a bowl and refrigerate until serving.

  • 5
    Grill the chicken breasts over high heat until done.

  • 6
    Arrange the chicken on a serving platter. Spoon a tablespoon of low-fat sour cream over each chicken breast, then pour the sauce over the sour cream.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.