|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||%|
|Saturated Fat 1g||%|
|Total Carbs 18g||%|
|Dietary Fiber 4g||%|
|Vitamin A 30%|
|Vitamin C 280%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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7 tablespoonsextra virgin olive oil, divided
1 earear 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 cupred onion, diced
2 cloves garlic, diced
3 tablespoonsparsley, chopped
4 tablespoonsred wine vinegar
1 teaspoonsalt, divided
1 teaspoonblack pepper, divided
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.
Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
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.
Prepare gas or charcoal grill or preheat broiler.
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.
To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top relish. Garnish with additional parsley leaves, if desired.
Grilled Chicken with Sweet Corn and Pepper RelishAdd Your Comment