Grilled Chicken with Corn Salsa
Serve with hot flour tortillas!

Serves 6

6 large chicken breast halves
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 red onion, chopped
1 tablespoon grated lemon peel
1 teaspoon ground cumin

Corn Salsa:
1 cup fresh corn kernels or frozen kernals, thawed
1 large tomato, seeded, chopped
2/3 cup chopped red onion
1/2 cup chopped fresh cilantro
2 teaspoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 to 1 jalapeño pepper, seeded, minced *
Fresh cilantro sprigs (optional)

Grilled Chicken with Corn Salsa

Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

For salsa: Combine first 8 ingredients in medium bowl. (Salsa may be prepared 6 hours prior to serving. Cover and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Grill until cooked through, 8 minutes per side for breasts and 12 minutes per side for leg pieces.

Season to taste with salt and pepper. Place chicken on plates. Spoon salsa alongside. Garnish with cilantro and serve with hot flour tortillas if desired.

*If you really like it fiery, try habaneros. They actually have more flavor, but if you can't stand the heat, don't even try it.

Per Serving: 227 Calories; 8g Fat (31.3% calories from fat); 1g Saturated Fat; 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

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