Grilled Chicken with Cucumber-Radish Salsa
Grilled Corn on the Cob
Ingredients
- 2 Tbsp extra-virgin olive oil, divided
- ½ tsp ground coriander
- ½ tsp salt, divided
- ½ tsp ground pepper, divided
- 4 "thin-cut" boneless, skinless chicken breasts or cutlets (4 oz each), trimmed
- ½ cup finely diced seeded English cucumber
- ½ cup finely diced radishes
- ¼ cup finely chopped fresh mint
- 2 tsp rice vinegar
Instructions
- Preheat grill to medium-high.
- Combine 1 Tbsp oil, coriander and ¼ tsp each salt and pepper in a small bowl. Brush on both sides of chicken.
- Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes total. Alternatively, cook the chicken in a grill pan over medium to medium-high heat.
- Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 Tbsp oil and ¼ tsp each salt and pepper. Serve with the chicken.
Side Dish Ingredients
- 4 ears corn
- 1 tsp extra-virgin olive oil
Side Dish Instructions
- Preheat grill to medium-high. Brush husked corn with 1 tsp extra-virgin olive oil. Grill the corn, turning occasionally, until some kernels char a little and others are light brown, 6 to 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
193
|
74
|
267
|
| Fat (g) | 10 | 1 | 11 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 2 | 16 | 18 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 353 | 1 | 354 |
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