Grilled Chicken with Roasted-Corn Salad

Fresh Mex pg 85 1 point

2 c fresh or thawed frozen corn kernels
1 red bell pepper, diced
1 tomato, diced
2 scallions, thinly sliced
1 jalapeno, seeded and minced
2 T lime juice
2 T chopped fresh cilantro
3/4 t salt
4 5-oz skinless boneless chicken breasts
1/4 t black pepper
1/8 t cayenne
2 t canola oil
lime wedges

1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium owl and let cool slightly.
3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 t salt to corn and stir to combine.
4. Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining 1/2 t salt. Brush large ridged pan with oil and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with corn salad and lime wedges.

In my opinion: Delicious! Use leftover corn salad the next day over fish.