Grilled Chicken with Summer Corn-Tomato Salad

Ingredients:

• 1 1/2 cups corn kernels
• 1 large tomato, diced
• 4 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 4 tbsp. fresh lime juice
• 2 tsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. salt
• 3/4 tsp. smoked paprika
• 4 (5 oz.) boneless, skinless chicken breasts

Makes 4 Servings ( 1 chicken breast & 2/3 cup salad per serving)

1. Bring 1 inch of water to boil in medium saucepan. Put corn in steamer basket and lower into saucepan. Cook, covered, until corn is tender, about 4 minutes. Lift steamer basket out of pan and let corn cool.
2. Spray a grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. Meanwhile, mix together corn, tomato, scallions, cilantro, 2 tablespoons of lime juice, the oil, 1/4 teaspoon of the cumin, 1/4 teaspoon of the salt, and 1/4 teaspoon of the paprika in a medium bowl; set aside to allow flavors to blend.
4. Combine remaining 2 tablespoons lime juice, 3/4 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon paprika in cup; rub all over chicken. Spray chicken with nonstick spray. Place chicken on grill rack and grill until cooked through, about 5 minute per side. Place chicken on 4 plates. Spoon corn salad on top or alongside.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is how you light up the grill in the summer with fresh vegetables and grilled protein. This grilled chicken is succulent, juicy and flavorful and the corn-tomato salad will awaken your taste buds. I highly recommend adding freshly ground black pepper and minced garlic to the chicken to make it more flavorful.