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    Yogurt Marinated Grilled Chicken with Fr


    Source of Recipe


    foodfit

    List of Ingredients




    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 jalape�o pepper, or to taste, seeded and finely chopped


    Recipe



    For the marinated grilled chicken:
    1. Mix all the ingredients except the chicken in a large bowl.

    2. Add the chicken to the mixture and coat evenly.

    3. Cover the bowl and refrigerate for at least 4 hours or overnight.

    4. Preheat the grill.

    5. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with the salt and pepper.

    6. Place the chicken on the hot grill and cook until the juices run clear, 6 to 8 minutes per side.

    For the corn salsa:

    1. 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.

    2. Transfer the corn into a small bowl and cool slightly. Stir in the tomatoes, onion, cilantro and jalape�o pepper. Adjust the salt and pepper to suit your taste. (This can be made in advance and stored in the refrigerator for up to 2 days.)

    3. Spoon the salsa over each piece of grilled chicken.


    Serving Size: 1 chicken breast with salsa


 

 

 


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