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	Southwest Chicken with Roasted Corn Salsa

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Home > Recipes > View Recipe

SOUTHWEST CHICKEN WITH ROASTED CORN SALSA

Prep Time: 15 minutes

Marinate Time: 30 minutes

Cook Time: 16 minutes

Makes: 6 servings.

Ingredients

1/2 cup Lawry's® Mexican Chile & Lime Marinade With Lime Juice

1/4 cup orange juice

1/2 cup chopped fresh cilantro

6 boneless skinless chicken breast halves (about 1 1/2 pounds))

1 tablespoon olive oil

1 can (15 ounces) whole kernel corn, well drained

1 large tomato, chopped

1/2 cup chopped green bell pepper

1/4 cup chopped red onion

Directions

1. Mix marinade, orange juice and cilantro in medium bowl. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Reserve remaining marinade mixture.

2. Meanwhile, for the Roasted Corn Salsa, heat oil in large nonstick skillet on medium-high heat. Add corn; cook 5 minutes or until lightly browned. Spoon into medium bowl. Cool slightly. Add tomato, bell pepper, red onion and 1/4 cup of the reserved marinade mixture; toss lightly. Set aside. Remove chicken from marinade. Discard any remaining marinade.

3. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, brushing with remaining marinade mixture halfway through cooking time. Serve chicken with Roasted Corn Salsa.

Nutrition Information per serving

•Low Calorie •Low Fat

Calories 222, Fat 6g, Protein 28g, Carbohydrates 14g, Cholesterol 73mg, Sodium 377mg, Fiber 2g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.