Jalapeño-Cherry Chicken
Mexican-Style Grilled Corn
Ingredients
- 3 Tbsp olive oil, divided
- 2 Tbsp balsamic vinegar
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1¼ cups coarsely chopped pitted dark sweet cherries
- 1 jalapeño pepper, seeded and minced
- 2 Tbsp chopped fresh cilantro
- 1 clove garlic, minced
- 1 Tbsp lime juice
Instructions
- Combine 2 Tbsp oil and vinegar in a small bowl; brush onto chicken; sprinkle with ¼ tsp each salt and pepper.
- Cook chicken, in batches if needed, in a large nonstick skillet over medium heat 5 to 6 minutes per side or until done.
- Combine cherries, jalapeño, cilantro, garlic, 1 Tbsp oil, lime juice, and ¼ tsp each salt and pepper. Serve cherry relish over chicken.
Side Dish Ingredients
- 6 ears corn
- ¼ cup olive-oil mayonnaise
- ¼ cup plain yogurt
- ¼ cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 Tbsp smoked paprika
- ½ cup freshly grated Parmesan cheese
- 2 limes, cut into wedges
Side Dish Instructions
- Pull husks away from corn; remove silks, and replace husks. Soak corn in cold water 10 minutes; drain.
- Preheat grill to medium-high heat. Grill corn, covered, 12 minutes or until tender, turning occasionally. Shuck corn.
- Stir together mayonnaise, yogurt, cilantro, garlic, and paprika. Brush mayonnaise mixture over corn; sprinkle with cheese. Squeeze juice from limes over each serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
227
|
200
|
427
|
| Fat (g) | 10 | 11 | 21 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 27 | 6 | 33 |
| Carb (g) | 6 | 22 | 28 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 249 | 204 | 453 |
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