Grilled Orange Chicken with Corn-Avocado Salsa
Orange juice, vinegar and shallot make a quick marinade for lean chicken, while corn, avocado, tomato and cilantro become a fresh salsa on the side. It is simple grill food with enough texture to keep a modest portion interesting.
- Serves
- 4
- Prep
- 15 min + 15 min marinating
- Cook
- 12 min
- Serving size
- 115 g (4 oz) chicken + 180 ml (3/4 cup) salsa
Ingredients
- 1 large shallot, minced
- 1 tsp honey
- 2 tsp white wine vinegar
- 15 ml (1 tbsp) orange juice
- 15 ml (1 tbsp) olive oil
- 1/8 tsp salt
- Black pepper, to taste
- 4 boneless, skinless chicken breasts, 115 g (4 oz) each
- 330 g (2 cups) cooked corn
- 1/2 avocado, diced
- 1 large tomato, diced
- 15 g (1/4 cup) chopped cilantro
Method
- Heat a grill to high.
- Whisk together the shallot, honey, vinegar and orange juice. Slowly whisk in the olive oil, then season with the salt and pepper.
- Toss the chicken with half of the dressing and marinate for at least 15 minutes.
- Mix the corn, avocado, tomato and cilantro with the remaining dressing.
- Grill the chicken for 4 to 6 minutes per side, until the center reaches 74°C (165°F). Slice if desired and spoon the corn salsa over or alongside.
Cook’s tip
Make the salsa while the chicken marinates, but fold in the avocado close to serving so it keeps its shape and color.
Variation
Add rinsed low-sodium black beans to the salsa for extra fiber, or use parsley instead of cilantro.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 282 kcal
- Protein
- 28 g
- Carbohydrate
- 21 g
- of which sugars
- n/a
- Fat
- 8 g
- of which saturates
- 2 g
- Fiber
- 2 g
- Sodium
- 157 mg
28 g protein per serving. The current source page labels the recipe heart-healthy, gluten-free and diabetic.