Grilled Chicken with Corn, Avocado and Onion Relish
Fresh lime juice doubles as a marinade for chicken breasts and a flavor zip to an avocado-corn relish topping.
Serves 4
Prep time 10 min.
Cook time 15 min.
Ingredients
1 can (14.5oz.) Del Monte® Southwest Seasoned Corn with Poblano & Red Bell Peppers
2 limes
4 boneless, skinless chicken breast halves, (about 1 lb.) rinsed and patted dry
½ cup diced red onion
1 medium avocado, diced
Directions
Place a colander over a medium bowl and drain corn, reserving liquid. Set corn aside.
Squeeze juice of 1 lime into corn liquid; stir. Reserve 1/4 cup liquid in medium bowl for corn relish, and pour remaining into a gallon-size zip-top plastic bag for chicken. Add drained corn and red onion to bowl; stir.
Add chicken to lime juice mixture in plastic bag. Refrigerate 15 minutes (or up to 1 hour), turning frequently, to marinate.
Heat a grill pan or grill rack coated with non-stick cooking spray over medium-high heat.
Remove chicken from marinade, and discard marinade. Cook chicken 5 minutes on each side or until no longer pink inside. Season with salt and pepper, if desired.
Add avocado to corn-onion mixture and gently toss to combine. Cut remaining lime into 4 wedges. Spoon corn relish over chicken and serve with lime wedges.