Grilled Chicken With Corn and Black Bean Salsa -DSM

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Ingredients

1/2 cup corn
1/2 cup finely chopped red bell pepper
1/2 (15-ounce) can black beans, rinsed and drained
1/2 ripe medium avocado, diced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon chopped sliced pickled jalapeño pepper
1/2 teaspoon salt, divided
1 teaspoon black pepper
1/2 teaspoon chili powder
4 boneless skinless chicken breasts (4 ounces each), pounded to 1/2-inch thickness
Nonstick cooking spray

Directions

Yield:
4 servings

Serving size:
1 chicken breast and 1/4 cup salsa

1. Combine corn, bell pepper, beans, avocado, cilantro, lime juice, jalapeño and 1/4 teaspoon salt in medium bowl. Set aside.

2. Combine black pepper, remaining 1/4 teaspoon salt and chili powder in small bowl; sprinkle over chicken.

3. Coat grill pan with cooking spray. Cook chicken over medium-high heat 4 minutes per side or until no longer pink in center.

4. Serve chicken topped with half of salsa; refrigerate remaining salsa for another use.

Calories: 230 calories, Carbohydrates: 16 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 60 mg, Sodium: 425 mg, Fiber: 5 g

Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 3 Meat.