Grilled Chicken Breast with Charred Corn Salsa Recipe

Grilling is a perfect way to add a smoky flavor to foods without extra fat.


  1.     3 tablespoons fresh lime juice, divided
  2.     1 1/2 tablespoons olive oil, divided
  3.     1/2 teaspoon salt, divided
  4.     1/4 teaspoon lemon pepper
  5.     4 (5-ounce) skinless, boneless chicken breast halves
  6.     1 cup fresh corn kernels (about 2 ears)
  7.     1/2 cup chopped red onion
  8.     1 (7-ounce) bottle roasted red bell peppers, chopped
  9.     1 tablespoon chopped fresh cilantro
  10.     1/4 teaspoon freshly ground black pepper
  11.     Cooking spray
  12.     4 lime slices
  13.     4 cilantro sprigs


Prepare grill. Combine 2 tablespoons lime juice, 1/2 tablespoon oil, 1/4 teaspoon salt, lemon pepper, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.While chicken marinates, heat 1/2 tablespoon oil in a cast-iron skillet over high heat. Add corn, onion, and bell peppers; saute 4 to 5 minutes or until slightly blackened. Transfer corn mixture to a bowl; stir in 1 tablespoon lime juice, 1/2 tablespoon oil, 1/4 teaspoon salt, cilantro, and black pepper.Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 to 5 minutes on each side or until done. Serve chicken with salsa and lime slices. Garnish with cilantro sprigs, if desired.


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