Grilled Chicken with Tomato Salsa

Deborah Dana
Deborah Dana
A delicious chicken breast accompanied by a cherry tomato and corn salsa.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 8 chickens 8 chickens
  • 1 tablespoon lime zest 1 tablespoon lime zest
  • 4 tablespoons lemon juice 4 tablespoons lemon juice
  • 3 tablespoons olive oil 3 tablespoons olive oil
  • 2 cloves garlic 2 cloves garlic
  • 1/2 tablespoons salt 1/2 tablespoons salt
  • 1/2 tablespoons pepper 1/2 tablespoons pepper
  • 2 cups cherry tomato 2 cups cherry tomato
  • 1/2 cups corn kernel , in grain 1/2 cups corn kernel , in grain
  • 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
  • 1 tablespoon capers, chopped 1 tablespoon capers, chopped
Preparation
1h 30 mins
0 mins
Medium
  • In a deep bowl, mix the lemon zest with 2 tablespoons of lemon juice, 1 tablespoon of olive oil, the crushed garlic, and salt and pepper.
  • In a plastic bag, place the chicken breasts and marinate with the mixture. Refrigerate and marinate for at least 1 hour.
  • In another deep bowl, mix the cherry tomatoes with the corn, parsley, capers, and the remaining lemon juice and olive oil. Season with salt and pepper.
  • Place the tomatoes in a baking dish and bake at 250 degrees Celsius for 15 minutes.
  • Heat the grill and cook the chicken breasts until well cooked, usually 7-8 minutes on each side. Serve with the chicken.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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