Ingredients

• 1 teaspoon ground cumin
• 2 cups frozen corn kernels, thawed
• 12 cherry tomatoes, quartered
• 1/2 cup jicama, shredded pared
• 1/2 cup scallion, thinly sliced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 16 ounces boneless skinless chicken breasts
• 1 teaspoon cajun seasoning

Instructions

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.