- Cook Time
- Prep Time
- 6 ServingsServings
- 6 chicken breast halves, boneless and skinless
- 1 lemon
- 7 TBLS extra virgin olive oil, divided
- 1 ear fresh corn, kernels removed from cob, about 1 cup kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup Diced red onion
- 2 cloves garlic, diced
- 3 TBLS parsley, chopped
- 1 yellow bell pepper, diced
- 4 TBLS red wine vinegar
- 1 tsp salt, divided
- 1 tsp black pepper, divided
1 Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil.
2 Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
3 Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
4 Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley.
5 Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with ½ teaspoon salt and ½ teaspoon pepper.
6 Prepare gas or charcoal grill or preheat broiler.
7 Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes.
8 Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 – 5 minutes more.
9 To serve, slice each chicken breast on the diagonal into 4 or 5 slices.
10 Top with relish. Garnish with additional parsley leaves, if desired.
Source: National Chicken Council