Grilled Chicken with Peach & Corn Salsa
Add a delicious kick to your chicken with this healthy meal that you can have on the table in less than 30 minutes
Best Health Magazine, September 2014; Photos: Jodi Pudge
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 ripe peach diced
- 2 tsp extra virgin olive oil
- 4 boneless skinless chicken breasts (400 g total)
- 1 tbsp jalapeño finely minced, (or to taste)
- 2 tsp fresh lime juice
- 1 medium tomato diced
- 1/2 firm-ripe avocado diced
- To Brush On Chicken
- 2 tsp extra virgin olive oil
- Small handful fresh cilantro chopped
- 1 clove garlic minced
- Salt and pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Boil corn until tender, 4 or 5 minutes. Drain.
- Meanwhile, place chicken on a work surface between pieces of waxed paper or plastic wrap. Gently pound to ½-inch thickness. In a small bowl, combine ingredients for brushing on chicken; coat meat well. Grill over medium-high heat, with lid closed. Cook chicken, turning once, until no longer pink inside, 8 to 10 minutes.
- Meanwhile, make salsa: Cut kernels off cobs into a bowl; stir with 2 tsp olive oil and a small handful of chopped cilantro, plus tomato, peach, avocado, green onion, jalapeño and lime juice.
- Serve chicken with salsa and, if desired, lightly grilled lime wedges and whole-wheat tortillas.
Recipe Notes
Wine pairing - Gewürztraminer Its sweet touch balances spicy food.
Per serving: 313 calories, 41 g protein, 10 g fat (2 g saturated fat), 15 g carbohydrates, 3 g fibre, 97 mg cholesterol, 98 mg sodium
