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!
[pinterest]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; PROT 31g; FIB 4g; WW Points Plus: 7