Grilled Chicken with Sweet Corn and Pepper Relish
Grilled Chicken with Sweet Corn and Pepper Relish
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PREP TIME: 1hr 0min COOK TIME: 25min
Serves 4
- 260
Calories - 32g
Protein - 680mg
Sodium - 1g
Sat. Fat - 6g
Sugar 
Ingredients
1 lemon
7 tbsp. extra virgin olive oil, divided
1 ear ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup red onion, diced
2 cloves garlic, diced
3 tbsp. parsley, chopped
4 tbsp. red wine vinegar
1 tsp. salt, divided
1 tsp. black pepper, divided
Step 1
Using a lemon peeler, peel lemon. In large, shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
Step 2
Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
Step 3
Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 4
Prepare gas or charcoal grill or preheat broiler.
Step 5
Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
Step 6
To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top relish. Garnish with additional parsley leaves, if desired.
30 MIN
