Grilled Chicken with Corn, Avocado & Tomato Salad
This meal is well-balanced, high in protein, and hearty enough to serve the entire family.
- 2 cups Corn Fresh or frozen
- 1 Avocado Peeled; Cut into 1⁄2 “ pieces
- 1 pint Cherry Tomatoes Halved
- 1/2 cup Red Onion Finely diced
- 6 Chicken Breasts 5 oz
- 1 tbsp Olive Oil
- 1 tbsp Fresh Lime Juice
- 1 Garlic Clove Minced
- 1/2 tsp Lime Zest Grated
- 1/4 cup Fresh Cilantro Chopped
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Combine the corn, avocado, tomatoes and onion in a large bowl.
Mix together the dressing ingredients in another bowl and pour over the salad and gently toss to mix.
Marinate chicken in 1 tablespoon of olive oil and fresh lime juice. Let marinate for 30 minutes in the refrigerator.
Grill each breast for ~ 4 minutes on each side and until internal temperature is 160 – 165 degrees.
Place chicken on top of plated salad.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: