Grilled Chicken Breast with Charred Corn Salsa

Grilled Chicken Breast with Charred Corn Salsa


  • 3 tablespoons fresh lime juice, divided
  • 1 1/2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon lemon pepper
  • 4 (5-ounce) skinless, boneless chicken breast halves
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 cup chopped red onion
  • 1 (7-ounce) bottle roasted red bell peppers, chopped
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 lime slices
  • 4 cilantro sprigs (optional)


Prepare grill.

Combine 2 tablespoons lime juice, 1/2 tablespoon oil, 1/4 teaspoon salt, lemon pepper, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.

While chicken marinates, heat 1/2 tablespoon oil in a cast-iron skillet over high heat. Add corn, onion, and bell peppers; saute 4 to 5 minutes or until slightly blackened. Transfer corn mixture to a bowl; stir in 1 tablespoon lime juice, 1/2 tablespoon oil, 1/4 teaspoon salt, cilantro, and black pepper.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 to 5 minutes on each side or until done. Serve chicken with salsa and lime slices. Garnish with cilantro sprigs, if desired.

    Grilling is a perfect way to add a smoky flavor to foods without extra fat.
  • Yield: serves 4 (serving size: 1 chicken breast, 1/3 cup salsa, and 1 lime slice)

Nutritional Information

Calories per serving: 270
Caloriesfromfat per serving: 25%
Fat per serving: 8g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 4.2g
Polyunsaturated fat per serving: 1g
Protein per serving: 35g
Carbohydrate per serving: 15g
Fiber per serving: 2g
Cholesterol per serving: 82mg
Iron per serving: 2mg
Sodium per serving: 596mg
Calcium per serving: 28mg