Zesty Chicken with Corn Salsa

 

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) Green Giant® whole kernel sweet corn, drained

1/2

small red bell pepper, chopped

1/2

small cucumber, seeded and chopped

1/2

cup Progresso® red kidney beans, rinsed and drained

3

tablespoons lime juice

1/4

teaspoon salt

• 1 In cup, combine chili powder, brown sugar and cumin. Rub both sides of chicken breasts with the spice mixture.
• 2 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.
• 3 Meanwhile, in medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.
• 4 Evenly divide corn salsa onto 4 plates. Top each with a chicken breast.