Grilled Chicken Breast with Corn & Pepper Relish

Black beans add heart-healthy soluble fibre and rich, satisfying flavor to the Mexican-style relish mix.

Number of servings : 4

Prep time: 20 minutes

Cooking time: 8 Minutes

Type of meal : | Main Courses | Main Courses

Special diet :


2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon salt
3 tablespoons fresh-squeezed lime juice
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, pounded 1.25 cm thick
3/4 cup reduced-sodium, fat-free chicken broth
1 1/3 cups fresh, drained canned, or thawed frozen corn kernels
1 cup diced, seeded, roasted red bell pepper
2/3 cup canned black beans, drained and rinsed
2 tablespoons coarsely chopped red onion
1 jalapeño chile, seeded and finely chopped
1/4 teaspoon salt
3 tablespoons chopped cilantro


In medium bowl, stir together garlic, chili powder, salt, 2 tablespoons lime juice, and oil. Add chicken and rub with marinade. Let stand at room temperature no more than 15 minutes.

Preheat grill to medium-hot or preheat broiler.

Grill or broil chicken 5 cm from heat just until cooked through, 3 to 4 minutes per side.

To make relish: In large skillet, heat broth. Add corn kernels, bell pepper, black beans, onion, chile, and salt. Heat through. Just before serving, stir in cilantro and remaining lime juice. Serve chicken topped with relish.

Nutritional information: