Grilled Greek Chicken and Corn Salad
You can never have too many Mediterranean recipes, so give Grilled Greek Chicken and Corn Salad a try. Watching your figure? This gluten free recipe has 291 calories, 16g of protein, and 18g of fat per serving. For $2.25 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 84 people found this recipe to be scrumptious and satisfying. It is perfect for The Fourth Of July. It works well as a rather cheap main course. This recipe from Oh Sweet Basil requires skinless boneless chicken breasts, garlic, zucchini, and juice of lemon. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette, Grilled Steak with Greek Corn Salad, and Greek Avocado & Grilled Chicken Salad with Greek Dressing for similar recipes.
Servings: 6
Preparation duration: 180 minutes
Cooking duration: 15 minutes
Ingredients:
3-4 Ears of Corn, halved
3 Tablespoons Garlic, minced
2 cups Grape Tomatoes, sliced
Juice of 1 Lemon
Zest of 1 Lemon
1 cup Fresh Mozzarella in Marinade (found in specialty cheese section of the store) or Feta
1/3 cup Olive Oil
Salt and Pepper
3 Tablespoons McCormick Greek Seasoning
2 Boneless, skinless Chicken Breasts
2 Zucchini, halved and sliced
Equipment:
whisk
bowl
baking pan
grill
skewers
Cooking instruction summary:
In a large bowl, whisk together all of the marinade. Place the veggies in a 9x13" baking pan, the chicken in another shallow dish and season with salt and pepper on both sides. Pour the marinade over the vegetables and chicken. Cover with saran wrap and place each dish in the fridge for 3 hours or up to overnight.Heat the grill over medium heat. Grill the chicken for 6-7 minutes per side then allow to rest on a plate, draped with tinfoil over the top.Place the zucchini on skewers and grill with the corn, turning occasionally or until grill marks appear. The zucchini only takes a few minutes while the corn will take a little longer.Chop the chicken and toss in a large bowl the remaining marinade from the vegetables, the tomatoes, mozzarella and grilled veggies. Season with additional salt and pepper as needed and enjoy!
Step by step:
1. In a large bowl, whisk together all of the marinade.
2. Place the veggies in a 9x13" baking pan, the chicken in another shallow dish and season with salt and pepper on both sides.
3. Pour the marinade over the vegetables and chicken. Cover with saran wrap and place each dish in the fridge for 3 hours or up to overnight.
4. Heat the grill over medium heat. Grill the chicken for 6-7 minutes per side then allow to rest on a plate, draped with tinfoil over the top.
5. Place the zucchini on skewers and grill with the corn, turning occasionally or until grill marks appear. The zucchini only takes a few minutes while the corn will take a little longer.Chop the chicken and toss in a large bowl the remaining marinade from the vegetables, the tomatoes, mozzarella and grilled veggies. Season with additional salt and pepper as needed and enjoy!
Nutrition Information:
covered percent of daily need
