Recipes Grilled Chicken Breasts with Corn Salsa (Entree)

Number of Servings
4
Ingredients

    Salsa

    • 1-1/2 cups frozen corn kernels, thawed
    • 1/4 cup red onion, chopped
    • 1/4 cup red bell pepper, chopped
    • 1/4 cup fresh cilantro, chopped
    • 1-1/2 tbsp. fresh lime juice

    Chicken

    • 1/2 cup cooking sherry
    • 1 tbsp. low-sodium soy sauce
    • 1 tbsp. fresh cilantro, chopped
    • 2 tsp fresh lime juice
    • 1 to 2 tsp. (to taste) jalapenos, chopped and seeded
    • 4 skinless, boneless chicken breast halves

     

Instructions

Salsa

Combine all ingredients in bowl. Season with salt and pepper. May be made the day before; cover and refrigerate.

Chicken

Combine first five ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours. Preheat barbecue (medium-high heat) or broiler. Drain chicken, season with salt and pepper to taste. Grill or broil chicken until cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

Nutrition Information

366 Calories; 3g Fat (9.4% calories from fat); 57g Protein; 18g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 308mg Sodium.