Spiced Grilled Chicken Breasts with Corn-Pepper Relish

recipe
Substitute an equal amount of chopped fresh cilantro for the minced parsley in the relish, if desired.

Yield:

4 servings (serving size: 1 chicken breast and 1/2 cup of relish)

Recipe from

Cooking Light

Nutritional Information

Calories 333
Caloriesfromfat 24 %
Fat 9 g
Satfat 1.7 g
Monofat 3.9 g
Polyfat 2.5 g
Protein 42.7 g
Carbohydrate 21.5 g
Fiber 3.3 g
Cholesterol 108 mg
Iron 2.2 mg
Sodium 397 mg
Calcium 35 mg

Ingredients

1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon canola oil
2 cups frozen whole-kernel corn, thawed
1 cup diced red bell pepper
3 tablespoons prechopped onion
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
Dash of black pepper

Preparation

Combine first 6 ingredients in a small bowl. Rub spice mixture over both sides of chicken breasts.

Heat oil in a grill pan over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

While chicken cooks, combine corn and remaining ingredients in a bowl. Serve with chicken.

Robyn Webb,

Cooking Light

May 2005
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