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 Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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