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  • 18minutes
  • 225calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, C, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground cumin

  2. 2 cups frozen corn kernels , thawed

  3. 12 cherry tomatoes , quartered

  4. 1/2 cup jicama , shredded pared

  5. 1/2 cup scallion , thinly sliced

  6. 2 tablespoons fresh lime juice

  7. 1/4 teaspoon salt

  8. 16 ounces boneless skinless chicken breasts

  9. 1 teaspoon cajun seasoning

Instructions Jump to Ingredients ↑

  1. In small nonstick skillet, toast cumin over medium heat, stirring constantly, 2 minutes, until fragrant; transfer to large shallow bowl.

  2. Add corn, tomatoes, jicama, scallions, juice and salt to toasted cumin; toss to combine. Set aside.

  3. Sprinkle chicken on all sides with Cajun seasoning. Spray large iron skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.

  4. Arrange cooked chicken breasts on top of corn mixture.

  5. SERVING (1 CHICKEN BREAST, 3/4 CUP CORN MIXTURE) PROVIDES: 1 Vegetable, 3 Proteins, 1 Bread.

  6. PER SERVING: 232 Calories, 4 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 427 mg Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 33 mg Calcium; 4 points.

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