I pulled out the grill this afternoon and made myself a very healthy, low fat, and tasty, tasty lunch. I have a long drive tonight and felt it was my duty to eat a good lunch. Actually, I had planned to make this for dinner last night, but ended up eating take out at 8pm instead...luckily this was an easy fix and worked as a lunch.
If you have never had Creole seasoning, go buy some. It is inexpensive and works well on chicken and fish. It is a bit spicy, due to the red pepper, but it isn't hot; hmmm does that make sense. Anyways, I paired the chicken with some fresh veggies and lemon juice. I cut my chicken into bite size pieces and ate it salad style. However, I would suggest serving it as a chicken breast with the relish on the side and top giving it a very fresh and summery,but sophisticated look. Try it and love it!
2 tomatoes, diced into ½ inch pieces
2 avocados, halved, pitted, and diced
½ small red onion, chopped fine
2 tablespoons fresh lemon juice, plus a squeeze for cooked chicken
2 tablespoons extra-virgin olive oil
½ teaspoon dried parsley flakes
1 teaspoon Creole seasoning
Salt and pepper
4 skinless chicken breasts
1. Combine corn, tomato, avocado, chopped onion, and parsley flakes in a medium sized bowl. Add lemon juice and olive oil; salt and pepper to taste.
2. Preheat grill or broiler to medium heat. Rub chicken breasts with Creole seasoning, salt and pepper. Grill chicken on each side approximately 8 minutes, or until cooked through. Remove chicken from grill and drizzle with lemon juice.
3. Serve grilled chicken with corn-avocado relish on top.