Ingredients

• 4 skinless chicken breast halves
• 2/3 cup fresh lime juice, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper, divided
• olive oil flavored cooking spray
• 16 ounces frozen corn kernels
• 1 cup red bell pepper, chopped
• 1 cup onion, chopped
• 1 pinch brown sugar
• 2 tablespoons fresh cilantro, chopped
• fresh cilantro stem

Instructions

1. Place chicken in a heavy-duty, zip-top plastic bag.

2. Reserve 1 tablespoon lime juice; pour remaining juice over chicken.

3. Seal bag, and shake until chicken is well coated.

4. Marinate in refrigerator 1 hour, turning bag occasionally.

5. Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.

6. Remove chicken from marinade, discarding marinade.

7. Sprinkle chicken with cumin mixture.

8. Coat rack of a broiler pan with cooking spray.

9. Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.

10. Turn chicken, and broil 15 additional minutes or until done.

11. Set chicken aside, and keep warm.

12. Coat a large nonstick skillet with cooking spray.

13. Place skillet over medium-high heat until hot.

14. Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.

15. Spoon corn evenly onto individual serving plates; top each serving with chicken.

16. Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.

17. Garnish with cilantro sprigs, if desired.