Grilled Chicken Breast with Tropical Salsa

Name: Grilled Chicken Breast with Tropical Salsa
Total time: 5 h 15 min
Yield: 4
Cuisine: American, North America
Ingredients: 0.25 cup lemon juice; 0.5 cup olive oil; kosher salt (or sea salt); freshly ground Black pepper (to taste); 2 cloves garlic cloves (minced); 1 small onion (minced); 0.25 tsp thyme; 0.25 tsp Cumin; 4 boneless Chicken breasts (halves); 2 ears fresh Corn (husks removed; cut into 8 rounds); 2.5 cups cherry Tomatoes (rinsed and trimmed); 2 small Zucchini (rinsed and trimmed and thickly sliced); 1 Red onion (peeled and quartered); 1 yellow Bell pepper (trimmed; seeded and cut into thick strips); 1 orange Bell pepper (trimmed; seeded and cut into thick strips); 2 Tbsps olive oil; 2 Mangoes; 1 Papaya; 1 small Red onion (peeled and finely diced); 1 red chili pepper (rinsed; trimmed; seeded and finely chopped); 0.25 cup fresh Lime juice; 0.5 tsp salt; 2 Tbsps fresh cilantro (finely chopped)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 5 h. 15 min.

Ready in

Ingredients

for

servings

For Grilled Chicken and Vegetables: ¼ cup lemon juice; ½ cup olive oil; kosher salt (or sea salt); freshly ground Black pepper (to taste); 2 cloves garlic cloves (minced); 1 small onion (minced); ¼ tsp thyme; ¼ tsp Cumin; 4 boneless Chicken breasts (halves); 2 ears fresh Corn (husks removed; cut into 8 rounds); 2 ½ cups cherry Tomatoes (rinsed and trimmed); 2 small Zucchini (rinsed and trimmed and thickly sliced); 1 Red onion (peeled and quartered); 1 yellow Bell pepper (trimmed; seeded and cut into thick strips); 1 orange Bell pepper (trimmed; seeded and cut into thick strips); 2 Tbsps olive oil

For Mango an Papaya Salsa: 2 Mangoes; 1 Papaya; 1 small Red onion (peeled and finely diced); 1 red chili pepper (rinsed; trimmed; seeded and finely chopped); ¼ cup fresh Lime juice; ½ tsp salt; 2 Tbsps fresh cilantro (finely chopped)

How healthy are the main ingredients?

Tomato olive oil olive oil garlic clove thyme salt

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Preparation steps

For Grilled Chicken and Vegetables:

In a small glass bowl, combine the first eight ingredients to create the marinade.

Rinse the chicken under cold running water and pat dry with paper towels. Place the chicken and the marinade in a one gallon resealable plastic storage bag. Squeeze bag to coat the chicken. Seal and refrigerate for at least 4 hours or up to 24 hours.

Prepare the grill for indirect medium heat.

Grill the chicken for about 8 to 10 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170º F.

About 10 minutes before the chicken is ready brush corn, tomatoes, zucchini, onion, and bell peppers with olive oil and season with salt and pepper. Watching carefully, grill for about 5-8 minutes until done. Cooking time may vary depending on grill temperature.

For Mango and Papaya Salsa:

Peel the mangoes and remove the stones and dice the flesh. Peel the papaya and remove the seeds and dice the flesh. Combine the diced fruit with the remaining ingredients. Cover and leave to stand for 30 minutes.

To Serve:

10.

Divide the chicken, vegetables, and salsa among plates and serve.

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