If you’re always on the search for chicken recipes that won’t bore you, this spicy dish is just the ticket. Marinate the chicken before work or the gym, then cook it up in a flash (just 10 minutes) when you get home.
This dish is an easy, protein-packed meal perfect for busy weeknights.
Nutrition information (per piece of chicken)
Calories: 212; total fat: 8g; saturated fat: 3.4g; protein: 30.4g; carbohydrates: 3.2g; sugar: 0g; fiber: 1.1g; sodium: 402.7mg
Recipe and photo by Kaleigh McMordie, M.C.N., R.D.N. of Lively Table.
Makes 4 servings
- For the marinade:
- 3 cloves garlic
- Small bunch cilantro (about 1/4 cup)
- Juice of 1 lime
- 1/4 cup Worcestershire sauce
- 3 roasted hatch chiles (or 1 can chopped green chiles)
- For the chicken:
- 2 boneless, skinless chicken breasts, butterflied into 2 pieces
- 4 large roasted hatch chiles (or 2 cans chopped green chiles)
- ½ cup Monterey jack or white cheddar cheese, grated
How to make it
If using roasted hatch chiles, remove charred skin, stems, and seeds under running water.
In a Nutribullet or food processor, combine all the marinade ingredients. Place chicken and marinade in a large zipper bag or container, and let sit in the fridge for at least 30 minutes.
Heat grill or grill pan to high heat. Spray with oil, and grill chicken on each side for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low under grill pan). Place 1 green chile on each chicken breast, and top with grated cheese. Close lid (or cover grill pan), and continue to cook until cheese is melted and chicken is cooked through. A thermometer inserted into the center should read 165°. Remove from heat, and serve immediately.