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Citrus Chicken with Roasted Corn Relish Recipe
|Skinless chicken breast halves||24 Ounce (4 Breast Halves, 6 Ounce Each)|
|Fresh lime juice||2⁄3 Cup (10.67 tbs), divided|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon, divided|
|Olive oil cooking spray||5 (Olive Oil-Flavored Vegetable Cooking Spray)|
|Frozen corn with peppers and onions||16 Ounce, thawed|
|Chopped fresh cilantro||2 Tablespoon|
Serving size: Complete recipe
Calories 1339 Calories from Fat 219
% Daily Value*
Total Fat 24 g37.5%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2420.5 mg100.9%
Total Carbohydrates 99 g33%
Dietary Fiber 14.4 g57.6%
Sugars 27.6 g
Protein 177 g353.6%
Vitamin A 63.4% Vitamin C 177.1%
Calcium 5.5% Iron 9.8%
*Based on a 2000 Calorie diet
Reserve 1 tablespoon 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 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 over medium-high heat until hot.
Add corn mixture and remaining 1/8 teaspoon pepper; saute until corn is lightly browned and tender.
Spoon corn mixture onto individual serving plates; top with chicken.
Drizzle with reserved 1 tablespoon lime juice; sprinkle with chopped cilantro.
Garnish with cilantro sprigs, if desired.