* Grilled Chicken with Corn and Pepper Relish
Organic Lemon, ea.
In Stock
$0.99
Red Bell Pepper, ea.
In Stock
$2.49

Yellow Bell Pepper, ea.
In Stock
$2.49
Orange Bell Pepper, ea.
In Stock
$2.49
Garlic Bulb, ea.
In Stock
$0.99

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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