Yogurt Marinated Grilled Chicken with Fresh Corn Salsa

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes

For the marinated grilled chicken:
1 cup low-fat or non-fat plain yogurt
zest and juice of 1 lime
2 cloves garlic
2 tablespoons honey
1/4 cup minced red onion
2 tablespoons chopped cilantro leaves
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

For the corn salsa:
2 teaspoons olive oil
1 cup fresh corn kernels, cut from the cob (about 2 ears)
1/4 teaspoon sugar
salt to taste
freshly ground black pepper
4 teaspoons balsamic vinegar
2 chopped, fresh plum tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped cilantro leaves
1 jalapeño pepper, or to taste, seeded and finely chopped

For the marinated grilled chicken: Mix all the ingredients except the
chicken in a large bowl. Add the chicken to the mixture and coat evenly.
Cover the bowl and refrigerate for at least 4 hours or overnight. Preheat
the grill. Remove the chicken from the marinade and discard the marinade.
(This protects against cross-contamination.) Sprinkle the chicken with the
salt and pepper. Place the chicken on the hot grill and cook until the
juices run clear, 6 to 8 minutes per side.

For the corn salsa: Heat the oil in a skillet over medium heat. Add the
corn and cook for 2 minutes. Add the sugar, season with salt and pepper
and cook for another minute. Add the vinegar and cook for 1 more minute.
Transfer the corn into a small bowl and cool slightly. Stir in the
tomatoes, onion, cilantro, and jalapeño pepper. Adjust the salt and pepper
to suit your taste. Spoon the salsa over each piece of grilled chicken.

Nutrition Facts Serving size: 1 chicken breast with salsa Calories 364
Total Fat 8 g Saturated Fat 2 g Protein 48 g Total Carbohydrate 25 g
Dietary Fiber 2 g Sodium 296 mg Percent Calories from Fat 20% Percent
Calories from Protein 53% Percent Calories from Carbohydrate 27%


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