|Skinless, boneless chicken breasts||4|
|Olive oil||¼ cup|
|Black pepper||½ teaspoon|
|Tomatillos, husks removed and cut in half||10 to 12|
|Onion, quartered||½ medium|
|Garlic cloves, finely chopped||2|
|Serrano or jalapeño peppers||2|
|Cilantro, chopped||2 tablespoons|
|Low fat sour cream||¼ cup|
|Juice of 2 limes|
- Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. 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.
- Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.
- Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter.
- Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.
|Serving Size||1 breast|
|Saturated Fat||2 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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