Fiesta Lime Chicken with Fresh Corn Salsa
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Juicy, flavorful grilled chicken breasts topped with a fresh corn salsa sound like a perfect summer meal. Our recipe for Fiesta Lime Chicken with Fresh Corn Salsa takes all your summer favorites and turns them into a meal that’s festive enough for entertaining, but easy enough for a casual weeknight dinner.
Pro tip: Make extra salsa for dipping with chips!
Ingredients
For the Chicken
- 1 Pkg Bell & Evans Boneless, Skinless Chicken Breasts
- 3 TB Olive oil, plus more for brushing grates
- 2 Limes, juiced
- 2 TB Taco seasoning mix
For the Salsa
- 3 cups fresh Sweet corn kernels (about 3 ears of corn)
- 2 Plum tomatoes, seeded and chopped
- 1/2 small Red onion, chopped
- 1/2 cup Chopped fresh cilantro, plus more for garnish
- 1 small Jalapeno, seeded and minced
- 2 Limes, juiced
- 1 tsp Chili powder
- Salt and black pepper, to taste
Preparation
- For chicken: Open chicken packaging tray. Add oil, lime juice and taco seasoning to the tray. Massage the mixture into the chicken to coat completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
- For salsa: Combine corn, tomatoes, onion, cilantro, jalapeno, lime juice and chili powder in a medium bowl and toss to coat. Season with salt and pepper. Set aside for serving with chicken.
- Brush excess marinade off the chicken. Heat grill over medium heat and brush grates with oil. Grill chicken, turning occasionally, until golden-brown, or until internal temperature reaches 165°F, as measured by a meat thermometer, about 10-12 minutes.
- Garnish chicken with cilantro and serve with salsa.
