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Grilled Chicken Breast with Charred Corn Salsa

Yield serves 4 (serving size: 1 chicken breast, 1/3 cup salsa, and 1 lime slice)
Grilling is a perfect way to add a smoky flavor to foods without extra fat.

Ingredients

  • 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
  • Cooking spray
  • 4 lime slices
  • 4 cilantro sprigs (optional)

Nutrition Information

  • calories 270
  • caloriesfromfat 25 %
  • fat 8 g
  • satfat 1.2 g
  • monofat 4.2 g
  • polyfat 1 g
  • protein 35 g
  • carbohydrate 15 g
  • fiber 2 g
  • cholesterol 82 mg
  • iron 2 mg
  • sodium 596 mg
  • calcium 28 mg

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

  4. 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.