Chicken With Red Pepper Salsa

Makes 4
Prep 15 m
Chill 150 m
Cook 8 m
Grill 6 m



  1. 1 of 4 Dice peppers. Combine peppers, onion, garlic, juice and broth in saucepan. Simmer, covered, 8 minutes. Transfer to bowl.
  2. 2 of 4 Transfer 3/4 cup of pepper mixture including garlic pieces to food processor or blender. Whirl to puree. Return to bowl. Cool; refrigerate 2 hours. When cool, stir in 1 tablespoon lime juice, corn, cilantro, 1 tablespoon olive oil and pepper.
  3. 3 of 4 Meanwhile, combine chicken, remaining oil, lime juice, the chili powder and salt in bowl. Cover and refrigerate for 30 minutes.
  4. 4 of 4 Prepare grill with medium-hot coals, or heat broiler. Grill or broil chicken 3 minutes per side or until chicken is no longer pink in center.

To serve:

  1. 1 of 1 Spoon an equal amount of salsa on each of 4 plates. Place chicken on top. Serve at once.
Nutrition Information for Chicken With Red Pepper Salsa
Servings Per Recipe: 4
Per Serving: 11 g Fat, total, 29 g pro., 73 mg chol., 14 g carb., 263 kcal cal., 538 mg sodium