1-2-3 Eat! Grilled Chicken Breasts topped with salsa, corn on the cob, fresh tomato slices
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- 4 boneless, skinless chicken breast
- 12 oz salsa
- 4 ears corn on the cob
- 3 tomato large
- unsalted butter optional, for corn
- salt optional
- pepper optional
Preheat grill to medium.
Grill chicken 8 minutes per side, or until cooked through, when juices no longer run pink.
Bring large pot of water to boil. Shuck corn.
When water is boiling, add corn.
Cook 10 min. While corn is cooking, slice tomatoes and fan them out on a serving plate.