grilled chicken with corn salsa

Need a dinner idea? Well here's a good one. I made this for Joel last night and after he cleaned his plate he requested that I make it at least once a week - so I think it's safe to say he loved it! :) It's so light and healthy but it fills you up and tastes so good! Strangely enough, the original recipe belongs to Mike "The Situation" from Jersey Shore ... no judgement please. He was on Live! With Kelly the other day and he shared this little gem with the world. I made a few changes to his original recipe but nothing major. It's definitely something I'll be making again. :)

For the Chicken and Marinade:

2 lbs. Boneless Chicken Breasts or Chicken Cutlets
Olive Oil Blended with Minced Garlic or Dried Parsley
Thyme and Basil
Juice of One Lemon
½ Cup Low Sodium Chicken Broth (original recipe called for white wine)
2 T Low Sodium Soy Sauce

(Have fun with the marinade. Feel free to throw in a little extra of something, take something out, or throw something different in!)

Salsa:
2 Ripe Avocados (peeled, seeded, and cut into small cubes)
½ C Fresh Lime Juice
1 Large, Ripe Tomato (diced)

1 Cup fresh corn or frozen corn (avoid using canned veggies)
½ Red Onion (chopped)
¼ Cup Fresh Cilantro (chopped)
½ t. Salt
1 T Sugar
3 T Extra Virgin Olive Oil

Mix olive oil blend with thyme, basil, lemon juice, chicken broth and soy sauce in a bowl. Pour marinade over chicken and refrigerate for 1-2 hours. (This part is so important - the longer you let it marinade the better. I let mine marinade for about an hour and a half and it was delicious!)

Place chicken directly on grill or use grilling pan.

Whisk lime juice, olive oil, sugar and salt in a bowl until blended. Add avocados, tomatoes, corn, red onion and cilantro. Mix all ingredients together until all the veggies are covered in the juices. Pour salsa over chicken and serve.

NOTE: Salsa can be chilled or served at room temperature (I served it at room temperature and thought it was perfect!)

*The key to this recipe is fresh produce. Only use the good stuff! 

*You will have extra salsa, but that's okay. It's a great salsa for chips - as long as they are all natural blue corn tortilla chips. ;)