Ingredients
2
teaspoons chili powder
2
teaspoons brown sugar
1
teaspoon ground cumin
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
tablespoons olive oil
1
can (7 oz) whole kernel sweet corn, drained
1/2
small red bell pepper, chopped
1/2
small cucumber, seeded and chopped
1/2
cup red kidney beans, rinsed and drained
3
tablespoons lime juice
1/4
teaspoon salt
Preparation
In cup, combine chili powder, brown sugar and cumin. Rub both sides of chicken breasts with the spice mixture.
In large skillet, heat oil over medium heat. Cook chicken in hot oil 12 minutes, turning occasionally, or until instant-read thermometer inserted in the thickest portion reads 160°F and juices run clear.
Meanwhile, in medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.
Evenly divide corn salsa onto 4 plates. Top each with a chicken breast.
