This easy and colourful dish is even good cold the next day - so plan for leftovers. For Chilean flavours, substitute cilantro for parsley; for Peruvian, use basil instead. Cook extra corn the day before and chill to use here.
- 2 cups (500 mL) fresh parsley leaves, stems removed
- 1/2 cup (125 mL) chopped Ontario Sweet Onion (Spanish)
- 8 cloves Ontario Garlic, minced
- 1/3 cup (75 mL) white vinegar
- 1 tbsp (15 mL) dried oregano
- 1/2 tsp (2 mL) each of hot pepper flakes and salt
- 1/4 tsp (1 mL) pepper
- 2/3 cup (150 mL) olive oil
- 3 Ontario Field Field Tomatoes, seeded and diced
- 2 cobs cooked Ontario Sweet Corn (2 cups/500 mL kernels)
- 1 tsp (5 mL) each of salt, pepper, dried oregano, ground cumin and garlic and onion powders
- 6 boneless skinless Ontario Chicken Breasts
In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Cut corn from cobs; stir into bowl.
Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 tsp (2 mL) on each side of each chicken breast.
Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.
- Protein: 32.0 grams
- Fat: 25.0 grams
- Carbohydrates: 15.0 grams
- Calories: 416
- Source of Fibre