Perdue
Grilled Chicken with Sweet Corn and Pepper Relish
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Grilled Chicken with Sweet Corn and Pepper Relish

Grilled Chicken with Sweet Corn and Pepper Relish

Serves 4 | Prep/Cook Time:
  • Calories 260
  • Protein 32g
  • Sodium 680mg
  • Sat.Fat 1g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 260
% Daily Value*
Total Fat 7g %
Saturated Fat 1g %
Cholesterol 75mg %
Sodium 680mg %
Total Carbs 18g %
Dietary Fiber 4g %
Sugars 6g
Protein 32g
Vitamin A 30%
Vitamin C 280%
Calcium 6%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 1/2 pkg. PERDUE® HARVESTLAND® Frozen Boneless Skinless Chicken Breasts, Individually Wrapped (3 lbs.)
1 lemon
7 tablespoons 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 tablespoons parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt, divided
1 teaspoon black pepper, divided
Instructions
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.
2 Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
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.
4 Prepare gas or charcoal grill or preheat broiler.
5 Pleace 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 4-5 minutes more.
6 To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top relish. Garnish with additional parsley leaves, if desired.