Maha KhanGrilled Cilantro Lime Chicken With Corn Salsa
In The Fresh Meat Case
Grilled Cilantro Lime Chicken With Corn Salsa
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless Skinless Chicken Breasts
PREP TIME: 40min COOK TIME: 15min
Serves 4
- 380
Calories - 33g
Protein - 536mg
Sodium - 3g
Sat. Fat - 5g
Sugar 
Ingredients
3 tbsp. olive oil
3 limes, zested and juiced
2 cloves garlic, minced
1 cup fresh corn kernels
1 cup plum tomatoes, diced
1 avocado, diced
1/2 cup red onion, diced
2 tbsp. cilantro, chopped
1/4 tsp. salt
1/8 tsp. black pepper
4 tbsp. sour cream
4 cups romaine lettuce, shredded
Step 1
Marinate
In a shallow baking dish or resealable plastic bag, mix together 2 tablespoons olive oil, the zest and juice of 2 limes, and the garlic. Add the chicken breasts, toss to coat and let marinate for 30 minutes.
Step 2
Combine
Heat remaining 1 tablespoon of olive oil in a skillet over medium high heat. Add the corn and sauté for 3 to 5 minutes until the corn is just cooked. Remove corn from heat and cool. Combine the corn, tomatoes, avocado, red onion, cilantro, salt and pepper. Cover and chill while grilling the chicken.
Step 3
Grill
Heat a lightly greased grill or grill pan to medium high heat. Remove chicken breasts from the marinade and grill for 3 to 4 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes before serving.
Step 4
Serve
In a small bowl, stir together the sour cream, the zest and juice of the remaining lime. Divide the shredded romaine between 4 plates. Spoon the Corn Salsa over the romaine. Place a warm grilled chicken breast on top of the romaine. Drizzle with creamy lime sauce.
20 MIN
