Grilled Maple Chicken With Corn Relish
- Total Time
- 20 minutes
- Rating
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Ingredients
- 8ounces skinless, boneless chicken breast
- 2tablespoons orange juice
- 1tablespoon maple syrup
- 1 or 2sprigs fresh tarragon to yield 2 teaspoons tarragon leaves
- 2cups frozen corn kernels
- 1teaspoon water
- ½teaspoon cumin
- ½jalapeno pepper
- 1small red onion to yield ¼ cup chopped
- 8ounces whole red bell pepper or 7 ounces chopped ready-cut red bell pepper
- 10sprigs cilantro to yield 2 tablespoons chopped
- 2tablespoons defrosted orange juice concentrate
- ¼teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
392 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 20 grams sugars; 33 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on broiler, if using, and cover broiler pan with aluminum foil.
- Step 2
Wash and dry chicken, and cut into ½-inch-wide strips. Combine orange juice and maple syrup, add tarragon and marinate chicken in mixture while preparing the rest of the meal.
- Step 3
Over low heat, cook corn in water with cumin for just a few minutes, until corn is tender.
- Step 4
Trim, seed and mince jalapeno. Finely chop onion. Wash, trim, seed and chop red pepper. Wash and chop cilantro.
- Step 5
Prepare stove-top grill, if using. Grill or broil chicken strips for a couple of minutes. Baste with marinade, and then turn and grill a minute or two longer, until done.
- Step 6
To make relish, combine corn with jalapeno, onion, red pepper, cilantro, orange juice concentrate, salt and pepper. Serve the chicken strips with the corn relish and the banana curry. (See recipe below.)
Private Notes