serves 4 (serving size: 1 chicken breast, 1/3 cup salsa, and 1 lime slice)
3 tablespoons fresh lime juice, divided
1 1/2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon lemon pepper
4 (5-ounce) skinless, boneless chicken breast halves
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped red onion
1 (7-ounce) bottle roasted red bell peppers, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
4 lime slices
4 cilantro sprigs (optional)
How to Make It
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.