Recipe courtesy of Daniel Mattrocce
Grilled Chicken Breast with Avocado Corn Salsa
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
For Salsa:
1 ear corn, roasted
1 avocado, diced
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/2 teaspoon minced garlic
2 dashes hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon chili powder
3 tablespoons chopped cilantro
1 tablespoon lime juice
For Chicken:
4 boneless chicken breasts
1 cup lemon juice
Olive oil as needed
Salt and pepper
Directions
- Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated.
- The recipe for salsa should not be made a day in advance, as the avocado will turn brown.
For Chicken:
- Preheat grill or broiler.
- Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Serve with Avocado Corn Salsa.
