Chili Grilled Chicken with Corn Salsa

By Tonya_Speed

NUTRITION per serving: 352 Calories; 10g Fat; 34g Protein; 32g Carbohydrate; 9g Dietary Fiber; 66mg Cholesterol; 417mg Sodium. Exchanges: 2 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 7

Ingredients

• 1 (11-oz.) can whole kernel corn, drained
• 2/3 cup chopped red onion
• 1/4 cup chopped cilantro
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 medium avocado, pitted, peeled and cut into bite-size pieces
• 1 clove garlic, pressed
• 1 (15-oz.) can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 (4-oz.) boneless skinless chicken breast halves

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a medium non-metal bowl, combine first 8 ingredients (corn through beans); cover and refrigerate for at least 1 hour to blend flavors. Preheat indoor or outdoor grill to medium heat. Combine chili powder and paprika; sprinkle over both sides of chicken; grill for 3 to 4 minutes per side or until juices run clear. Serve with corn salsa.

SERVING SUGGESTION: Brown rice and a big salad tossed with Easy Balsamic Vinaigrette (see recipe).