When I first moved back to Nashville in 2004, I lived with my friend Jen for a while. She and I have been friends for a million years… and she was nice enough to share her condo with me for a while.
Jen and I spent so much time cooking, and one of our favorite recipes is the one I’m sharing today. You might also remember that Jen and I used to make the Grands Veggie Pizzas too… so good!
The deliciousness of this dish is hard to capture via photo… but I’m going to try anyway. The chicken takes on a zesty, citrusy flavor due to the time spent marinating, the cool avocado-corn salsa is the pretty, perfect topping for the dish… and in the end, well… people love this dish, including this girl.
Grilled Chicken with Avocado-Corn Salsa
3 ½ Tbsp. fresh lime juice (from 3 limes)
4 Tbsp. chopped cilantro
½ tsp. salt
¼ tsp pepper
4 (6 oz) chicken breast halves
1 1/2 cup corn
1 (8 oz) ripe avocado, peeled & diced
1. Combine 2 Tbsp lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, 1/8 tsp. pepper in a larger ziplock bag; add chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate for at least 20 minutes, longer if desired. Note: I made a half recipe. If you see 2 chicken breasts, that’s why.
2. Prepare the salsa. Combine corn with the avocado and the remaining 1 ½ Tbsp. lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, and 1/8 tsp. pepper in a bowl. Note: I used Green Giant canned corn, but you can also use fresh or frozen.
3. Grill the Chicken on the grill, turning occasionally, until cooked through, 10-12 minutes. Top with the salsa to serve.
Per 1/4 recipe serving (1 chicken breast and 1/4 salsa):
CAL 268; CARB 13g; FAT 11g; SAT FAT 2g; PROT 31g; FIB 4g; SUG 4g
WW Points Plus: 7; WW Smart Points: 6