Grilled Chicken With Charred Corn and Poblanos

2 days ago 3

Democracy Dies successful Darkness

4.3 (16)

By Ellie Krieger

In this healthful, flavor-packed main, grilled chickenhearted bosom tops a crockery of charred maize and poblanos, which are mounded implicit mashed avocados. Lime, scallion and pickled jalapeños lend verve to the salad, resulting successful a bold weeknight-friendly repast that tin beryllium served lukewarm oregon astatine country temperature.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 4 1/2 cups salad)

2 tablespoons avocado oregon olive oil, positive much for the grill
3 ears corn, husked
2 poblano peppers
1 spoon chili powder
1/2 spoon good salt, divided, positive much arsenic needed
1/4 spoon ail pulverization oregon granulated garlic
Pinch cayenne pepper
2 boneless, skinless chickenhearted breasts (1 1/4 pounds total), pounded 1/2-inch thick
3 scallions, thinly sliced
1/2 cupful caller cilantro, coarsely chopped
2 tablespoons coarsely chopped, pickled jalapeños, positive much arsenic needed
1 spoon finely grated lime zest (from 1 to 2 limes)
2 tablespoons positive 1 spoon caller lime foodstuff (from 2 to 3 limes), divided
2 mean ripe avocados, halved and pitted
Lime wedges, for serving

Nutritional Facts

Per serving (about 5 slices chicken, generous 1 cupful crockery and 1/3 cupful avocado mash)

Calories
424
Fat
22 g
Saturated Fat
3 g
Carbohydrates
24 g
Sodium
513 mg
Cholesterol
103 mg
Protein
36 g
Fiber
8 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026