Ingredients
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1 lemon
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7 tablespoons extra virgin olive oil, divided
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1/2 cup red onion, diced
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2 garlic cloves, diced
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3 tablespoons fresh parsley, chopped
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4 tablespoons red wine vinegar
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1 teaspoon salt, divided
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1 teaspoon black pepper, divided
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6 boneless skinless chicken breast halves
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1 green bell pepper, diced
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1 ears of corn, kernels removed from cob, about 1 cup kernels or 1 cup frozen corn
Instructions
- Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
- Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
- Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
- Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
- Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
- To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.