Grilled Cilantro Lime Chicken with Mexican Street Corn
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 41g||63%|
|Saturated Fat 9g||45%|
|Total Carbs 9g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cupolive oil
1 (4 1/2 ounces)jar prepared olive tapenade
1/4 cuplemon juice
1/4 cupchopped fresh oregano
1 cupgrape tomatoes, halved
12 pittedkalamata olives
6 ouncesfeta cheese, cubed
1/2 smallred onion, diced
1/4 cupextra virgin olive oil
3 tablespoonslemon juice
1 tablespoonchopped fresh oregano
8 cupsmixed greens, preferably spinach, arugula and romaine
Place first four ingredients into a resealable plastic bag; add chicken, seal bag and shake gently to coat chicken with marinade. Refrigerate 4 to 24 hours.
Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Arrange chicken on grill. Close lid and open vents. Cook chicken for about 30 minutes or until a meat thermometer inserted in thickest part of breast registers 170°F, turning occasionally to cook all pieces evenly.
To prepare Greek Salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens.
To serve, divide Greek Salad among plates and top with chicken.
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