Citrus Chicken with Roasted Corn Relish
|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|
Place chicken in a heavy-duty, zip-top plastic bag.
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.