Grilled Cumin Chicken and Chipotle Rice

Chicken:
2 tsp olive oil
1/2 tsp cumin
1/8 tsp pepper
2 garlic cloves; minced
4 boneless, skinless chcken breast halves

Preheat grill to med-high heat. Combine first 4 ingredients to a large ziploc. Add chicken and mix together fully coating. Let stand for 15 minutes. Meanwhile start rice and sauce.

Rice:
1 cup rice
2 cups chicken broth
1/4 cup green onions
1/2 tsp minced chipotle chile (canned in adobo sauce)

Bring rice and broth to a boil. Reduce heat and simmer for 15-20 minutes until liquid is absorbed. Stir in onions and chipotle when finished cooking and serve.

Tomatillo Sauce to top chicken with:
1/2 lb tomatillos (small green tomatoes)
1/2 cup chicken broth
1/4 cup cilantro leaves; chopped
1/4 cup green onions; chopped
2 tbsp lime juice
1/2 tsp sugar
1/4 tsp salt
1 clove garlic
1 jalapeno pepper; seeded and chopped

Remove stems from tomatillos and combine them with broth in a small pot. Cook med-high for 8-10 minutes. Drain and cool slightly. Put tomatillos and all of the rest of the ingredients in the blender and process until smooth.

Back to chicken! Did it only take you 15 minutes to do ALL of that? Really, it isn't that much. Starting rice and blending some stuff...ok, so the tomatillos had to boil....
Take the chicken out of the bag and place it onto the grill coated with cooking spray. Season the chicken once omre with about a 1/4 tsp of salt. Grill about 6 minutes on each side and serve topped with Tomatillo sauce and Chipotle rice on the side.