Grilled Cumin Chicken with Fresh Tomatillo Sauce

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 cup cilantro leaves 
• 0.5 cup less-sodium chicken broth fat-free
• 1  garlic clove chopped
• 2  garlic cloves minced
• 0.3 cup green onions chopped
• 0.5 teaspoon ground cumin 
• 1  jalapeno seeded chopped
• 2 tablespoons juice of lime fresh
• 2 teaspoons olive oil 
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 0.5 teaspoon sugar 
• 0.5 pound tomatillos 

Equipment

• food processor
• sauce pan
• grill
• ziploc bags

Directions

1. Prepare grill to medium-high heat.
2. Combine the first 4 ingredients in a large zip-top plastic bag.
3. Add chicken to bag; seal and let stand for 15 minutes.
4. Discard husks and stems from tomatillos.
5. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes.
6. Drain and cool slightly.
7. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeo) in a food processor; process until smooth.
8. Remove chicken from bag; discard marinade.
9. Sprinkle chicken evenly with 1/4 teaspoon salt.
10. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.
11. Serve with tomatillo sauce.
12. Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce. If you're drinking, pour a Mexican beer.