Grilled Chicken with Corn Relish and Avocado Puree

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's her meal plan for this week.

This is one of those quick and easy recipes that will wow anyone especially when you use in-season produce. The ingredients are simple but flavorful. Not only is this dish healthy but also everyone will ask for more!

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

for the chicken

• 3 boneless skinless chicken breasts
• 2 garlic cloves, minced
• 4 tablespoons olive oil
• salt
• freshly ground pepper

for the corn relish

• 4 ears of white corn on the cob
• aluminum foil
• 2 tablespoons butter
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• ¾ cup cubed feta cheese
• ¼ cup chopped fresh cilantro

for the avocado puree

• 3 ripe avocados, peeled, seeded and cubed
• ½ cup sour cream
• 1 small garlic clove
• 2 tablespoons lime juice
• 2/3 cup fresh cilantro, leaves only
• sea salt
• freshly ground pepper

Directions

1. Preheat the grill to medium heat.
2. Wrap each corn on the cob in foil and place on the grill. Turn them every 2-3 minutes so that all sides grill. Fresh corn will take 10 minutes to cook. Remove from the grill and let cool so you can handle them.
3. Place the chicken in a bag and add the garlic, olive oil, salt and pepper. Using your hands massage the ingredients into the chicken so that they are well coated. Place the chicken on the grill and cook for 4-5 minutes per side. The chicken is done when it is opaque inside but still juicy. Remove from the grill and let sit until everything else is done.
4. To make the corn relish, cut the corn off the cob and mix it with the butter, cumin, salt and pepper in a bowl. Gently fold in the feta and cilantro.
5. To make the avocado puree, pulse the avocados, sour cream, garlic, lime juice and cilantro in a food processor until it is well pureed. Season with salt and pepper to your taste.
6. Plate the chicken on top of the puree and garnish with the corn relish.