Grilled Chicken Breast With Charred Corn Salsa

• 3 tablespoons fresh lime juice, divided
• 1 1/2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon lemon pepper
• 4 (5-ounce) skinless, boneless chicken breast halves
• 1 cup fresh corn kernels (about 2 ears)
• 1/2 cup chopped red onion
• 1 (7-ounce) bottle roasted red bell peppers, chopped
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 4 lime slices
• 4 cilantro sprigs (optional)

1. Prepare grill.
2. Combine 2 tablespoons lime juice, 1/2 tablespoon oil, 1/4 teaspoon salt, lemon pepper, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
3. While chicken marinates, heat 1/2 tablespoon oil in a cast-iron skillet over high heat. Add corn, onion, and bell peppers; saute 4 to 5 minutes or until slightly blackened. Transfer corn mixture to a bowl; stir in 1 tablespoon lime juice, 1/2 tablespoon oil, 1/4 teaspoon salt, cilantro, and black pepper.
4. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 to 5 minutes on each side or until done. Serve chicken with salsa and lime slices. Garnish with cilantro sprigs, if desired.

lime juice, olive oil, salt, lemon pepper, fresh corn kernels, red onion, red bell peppers, fresh cilantro, freshly ground black pepper, cooking spray, lime slices, cilantro

Taken from www.myrecipes.com/recipe/grilled-chicken-breast-with-charred-corn-salsa (may not work)