Grilled Chicken Breast with Corn & Capsicum Relish
| Servings | Prep Time | Cook Time |
| 4 | 20minutes | 8minutes |
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 8minutes |
Ingredients
- 2 cloves garlic cloves crushed
- 2 tsp chilli powder
- 1/4 tsp salt
- 3 tbsp lime juice freshly squeezed
- 2 tbsp vegetable oil
- 750 g chicken breast skinless fillets, pounded 10 mm thick
- 3/4 cup chicken stock salt-reduced
- 1 1/2 cup corn kernels fresh, drained canned, or thawed frozen
- 1 red capsicum large, roasted and diced
- 1/2 cup black beans drained, canned and rinsed
- 2 tbsp red onion coarsely chopped
- 1 jalapeño chilli seeded and finely chopped
- 1/4 tsp salt
- 3 tbsp coriander chopped
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Combine garlic, chilli powder, salt, 2 tbsp lime juice and the oil in a medium bowl. Add chicken and rub with marinade. Let stand at room temperature for no more than 15 minutes.
- Preheat grill or barbecue to medium-hot.
- Grill chicken 5 cm from heat just until cooked through, 3 to 4 minutes per side.
- To make relish, heat stock in a large frying pan. Add corn kernels, capsicum, black beans, onion, chilli and salt. Heat through. Just before serving, stir in coriander and remaining lime juice. Serve chicken topped with relish.
Recipe Notes
Nutritional information per serving: 2098 kilojoules, 64 g protein, 17 g fat (including 3 g saturated fat), 159 mg cholesterol, 19 g carbohydrates, 5 g fibre, 583 mg sodium
