Grilled Salsa Chicken
Grilled chicken is always good but this is a colorful and tasty way to kick it up a notch.
4 Boneless/skinless chicken breasts
½ C Green chilies, diced (canned)
½ C Red bell pepper, finely diced
½ C Sweet corn, from frozen or off roasted cob
¼ TSP Ground cumin
Arizona Chipotle Rub
2-3 TBSP Olive oil
½ C Zucchini, finely diced
½ C Red onion, finely diced
½ C Fresh Cilantro, chopped
½ TSP Dried oregano
Season chicken breasts with Arizona Chipotle Rub and set aside to marinate for about one half hour then grill until desired doneness. Prepare salsa while chicken is grilling. Add oil to frying pan on medium high heat and sauté onions until translucent. Season with salt and pepper. Add oregano, cumin, green chilies, bell pepper, sweet corn and continue to sauté for about 2 minutes. Add zucchini and cilantro, mix well and reduce heat to low to keep warm.
Serve chicken breasts on bed of rice and top with salsa mixture. Garnish with lime wedges and sprig of cilantro.
*Cook times are approximate.