It’s no secret among the ultra-fit that adding some spice is a calorie-free way to make any boring staple food into a can’t-miss dinner. So next time you’re looking to liven up a regular ol’ piece of protein-packed grilled chicken, try adding some flavor using green chilis. Make sure to keep in mind, though, that if you get canned chilis, you’ll have to choose between mild and hot chilis—it all depends on your preference. Nutrition (per serving) Calories: 212, Protein: 30.4 grams, Fat: 8 grams, Carbs: 3.2 grams, Sugar: 0 grams Recipe and photo by Kaleigh McMordie of Lively Table.
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Makes 4 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
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 chilis (or 1 can chopped green chilis) For the chicken: 2 boneless, skinless chicken breasts, butterflied into 2 pieces 4 large roasted hatch chilis (or 2 cans chopped green chilis) 1/2 cup Monterey jack or white cheddar cheese, grated
How to make it
If using roasted hatch chilis, remove charred skin, stems, and seeds under running water. In a Nutribullet or food processor, combine all of 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 until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low under grill pan). Place 1 green chili 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° F. Remove from heat and serve immediately.
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It’s no secret among the ultra-fit that adding some spice is a calorie-free way to make any boring staple food into a can’t-miss dinner.
So next time you’re looking to liven up a regular ol’ piece of protein-packed grilled chicken, try adding some flavor using green chilis. Make sure to keep in mind, though, that if you get canned chilis, you’ll have to choose between mild and hot chilis—it all depends on your preference.
Nutrition (per serving)
Calories: 212, Protein: 30.4 grams, Fat: 8 grams, Carbs: 3.2 grams, Sugar: 0 grams
Recipe and photo by Kaleigh McMordie of Lively Table.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
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 chilis (or 1 can chopped green chilis) For the chicken: 2 boneless, skinless chicken breasts, butterflied into 2 pieces 4 large roasted hatch chilis (or 2 cans chopped green chilis) 1/2 cup Monterey jack or white cheddar cheese, grated
How to make it
If using roasted hatch chilis, remove charred skin, stems, and seeds under running water. In a Nutribullet or food processor, combine all of 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 until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low under grill pan). Place 1 green chili 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° F. Remove from heat and serve immediately.
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Makes 4 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
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 chilis (or 1 can chopped green chilis) For the chicken: 2 boneless, skinless chicken breasts, butterflied into 2 pieces 4 large roasted hatch chilis (or 2 cans chopped green chilis) 1/2 cup Monterey jack or white cheddar cheese, grated
How to make it
If using roasted hatch chilis, remove charred skin, stems, and seeds under running water. In a Nutribullet or food processor, combine all of 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 until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low under grill pan). Place 1 green chili 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° F. Remove from heat and serve immediately.
Makes 4 servings
Prep time 15 min.
Cook time 10 min.
Prep time 15 min.
Cook time 10 min.
Prep time
15 min.
Cook time
10 min.
Ingredients
- 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 chilis (or 1 can chopped green chilis)
- For the chicken:
- 2 boneless, skinless chicken breasts, butterflied into 2 pieces
- 4 large roasted hatch chilis (or 2 cans chopped green chilis)
- 1/2 cup Monterey jack or white cheddar cheese, grated
How to make it
If using roasted hatch chilis, remove charred skin, stems, and seeds under running water. In a Nutribullet or food processor, combine all of 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 until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low under grill pan). Place 1 green chili 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° F. Remove from heat and serve immediately.
If using roasted hatch chilis, remove charred skin, stems, and seeds under running water.
In a Nutribullet or food processor, combine all of 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 until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low under grill pan). Place 1 green chili 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° F. Remove from heat and serve immediately.
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