Marinated Grilled Chicken with Sizzle of Corn and Tomatoes

This recipe serves:  4 6 8

1 cup low-fat or non-fat plain yogurt
zest of 1 lemon, grated
1 tablespoon curry powder
2 cloves garlic
2 tablespoons honey
1/4 cup minced red onion
2 tablespoons chopped, fresh mint
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
2 teaspoons olive oil
1/2 teaspoon finely chopped shallots
1/3 cup chopped, fresh tomatoes, or canned, drained
1 cup fresh corn kernels removed from the cob
1/2 teaspoon seeded, finely chopped jalapeño pepper
pinch of cumin
1/4 teaspoon sugar
4 teaspoons balsamic vinegar
salt to taste
freshly ground black pepper
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 sizzle of corn and tomatoes:

1. Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes, until soft but not dark in color.

2. Add the tomatoes, corn and jalapeño pepper, and cook for 1 minute. Add the cumin and sugar and cook 1 more minute.

3. Add the vinegar and cook until the liquid reduces slightly.

4. Add salt and pepper to taste.

5. Spoon about 1/2 cup of the sizzle around the grilled chicken.

Serving Size: 1 chicken breast with about 1/2 cup of sizzle

SEE ALL THE FACTS

• Print this recipe