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Citrus Chicken with Roasted Corn Relish

Yield 4 servings.
Prep: 10 minutes Marinate: 1 hour Cook: 40 minutes


  • 4 (6-ounce) skinned chicken breast halves
  • 2/3 cup fresh lime juice, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper, divided
  • Olive oil-flavored vegetable cooking spray
  • 1 (16-ounce) package frozen corn with peppers and onions, thawed
  • 2 tablespoons chopped fresh cilantro
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 237
  • caloriesfromfat 16 %
  • fat 4.1 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.1 g
  • carbohydrate 20.2 g
  • fiber 1.5 g
  • cholesterol 72 mg
  • iron 0.0 mg
  • sodium 226 mg
  • calcium 0.0 mg

How to Make It

  1. Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 tablespoon lime juice; pour remaining juice over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

  2. Combine cumin, chili powder, salt, and 1/8 teaspoon red pepper in a small bowl. Remove chicken from marinade, discarding marinade. Sprinkle chicken with cumin mixture.

  3. Coat rack of a broiler pan with cooking spray. Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Set chicken aside, and keep warm.

  4. Coat a large nonstick skillet with cooking spray. Place skillet over medium-high heat until hot. Add corn mixture and remaining 1/8 teaspoon red pepper; saute until corn is lightly browned and tender. Spoon corn evenly onto individual serving plates; top each serving with chicken. Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.

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