Grilled Chicken With Corn and Sweet Pepper Relish

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
  • Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
  • Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
  • Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
  • Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
  • To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
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