Grilled Cilantro Lime Chicken with Mexican Street Corn
PREP TIME: 1hr COOK TIME: 40min
|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 cup olive oil
1 (4 1/2 oz.) jar prepared olive tapenade
1/4 cup lemon juice
1/4 cup chopped fresh oregano
1 cup grape tomatoes, halved
12 pitted kalamata olives
6 oz. feta cheese, cubed
1/2 small red onion, diced
1/4 cup extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano
8 cups mixed 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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