4 (6-oz.) skinned chicken breast halves
2/3 C. fresh lime juice, divided
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground red pepper, divided
1 olive oil-flavored vegetable cooking spray
1 (16-oz.) package frozen corn with peppers and onions, thawed
2 tsp. chopped fresh cilantro
8 fresh cilantro sprigs (optional)

Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 T. lime juice; pour remaining juice over chicken. Seal bag; shake to coat chicken. Marinate in refrigerator 1 hour; turn bag occasionally. Combine cumin, chili powder, salt, and 1/8 tsp. 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 over medium-high heat until hot. Add corn mixture and remaining 1/8 tsp. pepper; sauté until corn is lightly browned and tender. Spoon corn mixture onto individual serving plates; top with chicken. Drizzle with reserved 1 T. lime juice; sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.

Yield: 4 servings
Calories: 237
Fat 4.1g
Fiber 1.5g