Recipe: Zesty Chicken with Corn Salsa (using chicken breasts)

ZESTY CHICKEN WITH CORN SALSA

"Chili powder and ground cumin add zing to chicken breasts. Served atop a flavorful salsa, this dish is delicious every day, yet pleasing enough for company."



FOR THE CHICKEN:
2 teaspoons chili powder*
2 teaspoons brown sugar
1 teaspoon ground cumin
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
FOR THE CORN SALSA:
1 (8 ounce) can corn, drained
1/2 small red bell pepper, chopped
1/2 small cucumber, seeded and chopped
1/2 cup red kidney beans, rinsed and drained
3 tablespoons lime juice
1/4 teaspoon salt

In a cup, combine the chili powder, brown sugar, and cumin. Rub both sides of the chicken breasts with the spice mixture.

Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, for 12 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear.

Meanwhile, in a medium bowl, combine the corn, red pepper, cucumber, kidney beans, lime juice, and salt.

TO SERVE:
Evenly divide the corn salsa onto 4 plates. Top each with a chicken breast.

*Cooking Tip:
Chili powder is a blend of dried herbs and spices. Typically, it is a mixture of dried chile peppers, garlic, cumin, coriander, cloves, and oregano. The color of chili powder can vary from light red to a dark red that is almost brown. These differences cause color changes in your dish, but the great flavor will be the same.

Makes 4 servings

Per serving calories: 287, 30 g protein, 21 g carbohydrates, 9 g fat, 66 mg cholesterol, 5 g fiber, 461 mg sodium

Source: Beat the Clock Chicken by Anne Egan