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Ingredientes
- 1 Tbsp. Cumin
- 1/2 c. Fresh lime juice
- 2 Tbsp. Extra virgin olive oil
- 2 cl Garlic, minced Salt/freshly grnd pepper
- 4 x (6-ounce)boneless, skinless Chicken breasts Relish RELISH
- 3 x Ears corn in the husks
- 1 tsp Extra virgin olive oil
- 1/2 c. Cilantro,minced plus sprigs For garnish
- 2 c. Cooked black beans, liquid removed Salt/freshly grnd pepper
Direcciones
- In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper.
- Place chicken in a large bowl. Pour marinade over chicken, mix well, cover and marinate in regrigerator 1 hour. Grill chicken breasts over mesquite chips till fully cooked but not dry. To serve, place relish in center of each of 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on each plate. Garnish with cilantro sprigs. RELISH: Roast corn in the husks on warm grill, turning occasionally, till tender, about 15 min. Remove from grill and set aside till cold sufficient to handle. Remove husks and cut kernels from cobs (you should have 2 c.).
- Heat oil in skillet. Add in corn and minced cilantro; saute/fry 1 minute. Stir in beans. Season with salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 87 | 20% |
| Total Fat 9.91g | 12% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1581mg | 45% |
| Total Carbs 68.82g | 18% |
| Dietary Fiber 15.8g | 53% |
| Sugars 3.41g | 2% |
| Protein 22.25g | 36% |
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