Ingredients
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4 skinless chicken breast halves
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2/3 cup fresh lime juice, divided
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/4 teaspoon salt
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olive oil flavored cooking spray
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16 ounces frozen corn kernels
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1 cup red bell pepper, chopped
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1 cup onion, chopped
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1 pinch brown sugar
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2 tablespoons fresh cilantro, chopped
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fresh cilantro stem
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1/4 teaspoon ground red pepper, divided
Instructions
- 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.
- Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
- Remove chicken from marinade, discarding marinade.
- Sprinkle chicken with cumin mixture.
- 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.
- Coat a large nonstick skillet with cooking spray.
- Place skillet over medium-high heat until hot.
- Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté 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.