Garlic-Lime Grilled Chicken Breasts with Cilantro-Corn Relish

Garlic-Lime Grilled Chicken Breasts with Cilantro-Corn Relish might be a good recipe to expand your main course recipe box. This recipe serves 6 and costs $1.37 per serving. One serving contains 159 calories, 25g of protein, and 3g of fat. It will be a hit at your The Fourth Of July event. 413 people were impressed by this recipe. It is brought to you by The Pioneer Woman. A mixture of skinless boneless chicken breasts, fresh corn kernels, jalapeno, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 27 minutes. Overall, this recipe earns a good spoonacular score of 72%. Similar recipes are Cilantro Lime Grilled Chicken Breasts, Blackened Chicken Breasts With Cajun Corn Relish (Ww), and Grilled Corn with Lime-Cilantro Butter.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 12 minutes

 

Ingredients:

1/2 cup Chopped Cilantro

1 cup Fresh Or Frozen (and Thawed) Corn Kernels

1 whole Fresh Jalapeno, Seeded And Chopped

1 whole Lime, Juiced (1 Lime Should Give You About 2 Tablespoons)

1 teaspoon Freshly Ground Pepper

1/4 cup Diced Red Bell Pepper

1/2 teaspoon Salt

6 whole Boneless, Skinless Chicken Breasts, 6 To 8 Ounces Each

4 whole Garlic Cloves, Crushed

Equipment:

grill

bowl

Cooking instruction summary:

Place chicken breasts in a large plastic storage bag. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, lime juice, and a sprinkle of salt) in a medium bowl. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees F. Remove from grill and serve. For serving, spoon corn relish over each piece of chicken and serve with Bush’s Black Bean Fiesta Grillin’ Beans on the side.*Sponsored by Bush's Grillin' Beans.

 

Step by step:


1. Place chicken breasts in a large plastic storage bag.

2. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, lime juice, and a sprinkle of salt) in a medium bowl. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees F.

3. Remove from grill and serve. For serving, spoon corn relish over each piece of chicken and serve with Bush’s Black Bean Fiesta Grillin’ Beans on the side.*Sponsored by Bush's Grillin' Beans.


Nutrition Information:

Quickview
158k Calories
25g Protein
3g Total Fat
6g Carbs
12% Health Score
Limit These
Calories
158k
8%

Fat
3g
5%

  Saturated Fat
0.74g
5%

Carbohydrates
6g
2%

  Sugar
2g
2%

Cholesterol
72mg
24%

Sodium
330mg
14%

Get Enough Of These
Protein
25g
50%

Vitamin B3
12mg
62%

Selenium
36µg
52%

Vitamin B6
0.93mg
46%

Phosphorus
267mg
27%

Vitamin C
16mg
20%

Vitamin B5
1mg
19%

Potassium
531mg
15%

Magnesium
41mg
10%

Vitamin B2
0.14mg
8%

Vitamin B1
0.12mg
8%

Vitamin A
395IU
8%

Manganese
0.15mg
8%

Zinc
0.83mg
6%

Vitamin K
5µg
6%

Folate
20µg
5%

Iron
0.68mg
4%

Vitamin B12
0.23µg
4%

Fiber
0.89g
4%

Vitamin E
0.46mg
3%

Copper
0.06mg
3%

Calcium
13mg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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