SOUTHWEST CHICKEN WITH ROASTED CORN SALSA
Preparation Time: 15 minutes
1/2 cup Lawry's® Mexican Chile & Lime Marinade With Lime Juice
1/4 cup orange juice
1/2 cup chopped fresh cilantro
1 1/2 lbs boneless skinless chicken breast halves
1 Tbs olive oil
15 oz whole kernel corn, well drained
1 large tomato, chopped
1/2 cup chopped green bell pepper
1/4 cup chopped red onion
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.
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.
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.
Total Fat 6g
Total Carbohydrate 14g
Dietary Fiber 2g