Using a lemon peeler, peel lemon. In large, shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.

Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.

Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Prepare gas or charcoal grill or preheat broiler.

Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.

To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top relish. Garnish with additional parsley leaves, if desired.