Spiced Grilled Chicken Breasts with Corn-Pepper Relish

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

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 24%
  • Fat: 9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.5g
  • Protein: 42.7g
  • Carbohydrate: 21.5g
  • Fiber: 3.3g
  • Cholesterol: 108mg
  • Iron: 2.2mg
  • Sodium: 397mg
  • Calcium: 35mg


  • 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


  1. Combine first 6 ingredients in a small bowl. Rub spice mixture over both sides of chicken breasts.
  2. Heat oil in a grill pan over medium-high heat. Add chicken; cook 5 minutes on each side or until done.
  3. While chicken cooks, combine corn and remaining ingredients in a bowl. Serve with chicken.
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