* Grilled Chicken with Corn and Pepper Relish
Organic Lemon, ea.
In Stock
Red Bell Pepper, ea.
In Stock
Yellow Bell Pepper, ea.
In Stock

Orange Bell Pepper, ea.
In Stock
Organic Red Onion, ea.
In Stock
$0.99 $0.59
Garlic Bulb, ea.
In Stock

Grilled Chicken Breasts with Sweet Corn and Pepper Relish

  • 1 lemon
  • 4 boneless, skinless chicken breasts
  • 6 TB extra virgin olive oil, divided
  • 2 ears of corn, kernels removed from the cob
  • 1 red bell pepper, cored and cut into 1/4-inch dice
  • 1 orange bell pepper, cored and cut into 1/4-inch dice
  • 1 yellow bell pepper, cored and cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 3 TB chopped fresh parsley
  • 1/4 cup red wine vinegar
  • salt and pepper, to taste


Peel the lemon with a vegetable peeler. Marinate the chicken breasts in the refrigerator with 2 TB olive oil and lemon peel for 2 hours or overnight.

Combine the corn, bell peppers, onion, garlic and parsley in a bowl.  Add remaining 4 TB olive oil and vinegar. Season to taste with salt and pepper.

Preheat the grill. Grill chicken until golden on 1 side, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and continue to grill until golden and cooked through, 4 to 5 minutes more.

To serve, slice each chicken breast on the diagonal. Top with relish.  Serves 4.  (adapted from Wine Country Cooking)

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