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.
Marinate Time
15 min.
Cook Time
10 min.

Fresh lime juice doubles as a marinade for chicken breasts and a flavor zip to an avocado-corn relish topping.

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
  1. Place a colander over a medium bowl and drain corn, reserving liquid. Set corn aside.
  2. 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.
  3. Add chicken to lime juice mixture in plastic bag. Refrigerate 15 minutes (or up to 1 hour), turning frequently, to marinate.
  4. Heat a grill pan or grill rack coated with non-stick cooking spray over medium-high heat.
  5. 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.
  6. 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.
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