Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Grilled Chicken Breasts with Grilled Peach, Corn and Avocado Salad
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- Level: Easy
- Total: 1 hr (includes marinating time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1040
- Total Fat
- 85 g
- Saturated Fat
- 14 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 51 g
- Cholesterol
- 157 mg
- Sodium
- 1199 mg
This dish shows off summer’s bounty: Simple lime-marinated chicken breasts are grilled alongside peaches. The peaches are tossed together with raw corn cut off the cob and served with creamy pieces of avocado, crumbled feta and a chive-and-cilantro lime dressing. It’s my idea of a perfect dish to make all summer long, and it’s easy to make either on an outdoor grill or indoors on a grill pan.
- Level: Easy
- Total: 1 hr (includes marinating time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1040
- Total Fat
- 85 g
- Saturated Fat
- 14 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 51 g
- Cholesterol
- 157 mg
- Sodium
- 1199 mg
Ingredients
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Directions
- Combine the zest and juice of 2 limes, the cumin, paprika, 2 cloves grated garlic, 2 teaspoons salt, a few cracks of freshly ground black pepper and 1/2 cup oil in a large bowl. Add the chicken breasts, turn to coat and set aside at room temperature for 30 minutes to marinate.
- Combine the chives, cilantro, honey, remaining clove grated garlic, juice and zest from the remaining lime, salt and pepper to taste and 1/2 cup oil in a blender. Blend until smooth. Season to taste with more salt if needed. Set the dressing aside.
- Heat a grill or grill pan to high. Toss the peach wedges and 2 tablespoons oil in a medium bowl, season with salt and grill until charred and tender, about 2 minutes per side. Transfer back to the bowl. Add the corn, season with salt and add 1/4 cup vinaigrette. Toss to coat and set aside.
- Remove the chicken from the marinade and grill, turning every so often, until cooked through and crisp on the outside, 15 to 17 minutes. (An instant-read thermometer inserted into the chicken should register 160 degrees F.) Remove the chicken from the grill and set aside on a plate to rest for 10 to 15 minutes before slicing.
- To serve, place a sliced chicken breast on each plate. Divide peaches and corn between the plates, layer with avocado wedges and sprinkle with feta. Spoon the dressing over the chicken and place the remaining dressing in a ramekin and serve alongside. Sprinkle with more chives and cilantro. Enjoy!
Cook’s Note
Be sure to turn on an exhaust fan if grilling the chicken indoors. If you don’t have a fan, you can keep excess smoke from filling your kitchen (and maybe activating your smoke alarm) by grilling the chicken on the hot grill pan for 5 minutes, then flipping it and placing the pan in a preheated 425-degree-F oven for 20 to 25 minutes.
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