• 30minutes
  • 245calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. cooking spray

  2. 1/2 teaspoon chili powder

  3. 1/2 teaspoon ground cumin

  4. 1/8 teaspoon salt

  5. 1/2 lb chicken breast tenders

  6. 1/4 cup fresh cilantro stem

  7. 2 tablespoons parsley sprigs

  8. 2 tablespoons blanched slivered almonds

  9. 1/2 garlic clove

  10. 1/2 serrano chili pepper , seeded (wear plastic gloves when handling)

  11. 1/16 teaspoon salt

  12. 1 tablespoon lime juice

  13. 1 tablespoon extra virgin olive oil

  14. 1 tablespoon water

  15. 1 sprig fresh cilantro , for garnish

Instructions Jump to Ingredients ↑

  1. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.

  2. In a cup, combine the chili powder, cumin, and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub 3 the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.

  3. In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While 5 the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape 6 down the sides of the container, until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.

  4. Place the chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Serve with the sauce and garnish 8 with the cilantro.


Send feedback