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Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper
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Perfect for summer cookouts, this grilled chicken recipe boasts phenomenal flavors from its savory-sweet relish.  
makes 4 servings

Ingredients

Cooking oil spray
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
8 skinless, boneless chicken thighs (about 1-1/4 pounds)
2 cups fresh pineapple, cubed (about 1/2 pineapple)
1/2 cup fresh corn kernels (about 1 ear)
1/3 cup red bell pepper, finely chopped
1/4 cup fresh basil, thinly sliced
3 tablespoons red onion, finely chopped
1 tablespoon cider vinegar
1 teaspoon sugar
 

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.
2. Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.

Per serving: 242 calories, 1.5g sat fat, 2g mono fat, 17g carbohydrates, 29g protein, 571mg sodium, 1g fiber
 

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