Grilled chicken breasts with corn salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Frozen corn kernels; thawed |
| ¼ | cup | Chopped red onion |
| ¼ | cup | Chopped red bell pepper |
| ¼ | cup | Chopped fresh cilantro |
| 1½ | tablespoon | Fresh lime juice |
| 2 | teaspoons | Chopped seeded jalapeno chili |
| ½ | cup | Dark beer |
| 1 | tablespoon | Low-sodium soy sauce |
| 1 | tablespoon | Chopped fresh cilantro |
| 2 | teaspoons | Chopped seeded jalapeno chili |
| 2 | teaspoons | Fresh lime juice |
| 4 | Skinless boneless chicken breast halves | |
Directions
SALSA
CHICKEN
For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.) For Chicken:
Combine first 5 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 preheat broiler. Drain chicken.
Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices.
Arrange chicken on plates. Top with salsa and serve.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 729 Calories (kcal); 8g Total Fat; (9% calories from fat); 117g Protein; 50g Carbohydrate; 274mg Cholesterol; 917mg Sodium Food Exchanges: 3 Grain(Starch); 15 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.