HealthNotes

Grilled Chicken with Sweet Corn and Pepper Relish

• From: Eat Chicken

Ingredients

• 6 chicken breast halves, boneless and skinless

• 1 lemon

• 7 Tbs extra virgin olive oil, divided

• 1 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 diced red onion

• 2 cloves garlic, diced

• 3 Tbs parsley, chopped

• 4 Tbs red wine vinegar

• 1 tsp salt, divided

• 1 tsp black pepper, divided

Colorful sweet corn and pepper relish looks like confetti on the plate next to lemony chicken breasts.

Directions

• Using vegetable 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.
• 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 - 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired.