I Cooked: Chicken with Corn Salsa

I wanted to make something light and mostly easy to prepare for dinner tonight.  I decided to make the “Grilled Chicken with Fresh Corn Salsa” recipe from Weight Watchers All-Time Favorites (ISBN 978-0-470-16999-5) with a few alterations.  The recipe I made up with my alterations is below.  It feeds 4, or if you halve the chicken you can feed 2 and use the salsa as your veggie.

It turned out really yummy.  I made some whole wheat noodles to put on the side.  DH went back for seconds on the salsa.  I would totally make it again.


For Salsa

  • Half a bag of frozen corn
  • 1 pint grape tomatoes, quartered
  • 1 onion, chopped
  • 1 jalapeno seeded and finely chopped
  • Juice of a lime
  • A scoop of garlic from the jar
  • Salt and pepper

For Chicken

  • 4 small boneless skinless chicken breasts
  • Olive oil
  • Chili powder
  • Ground Cumin
  • Garlic powder
  • Salt
  • Pepper


  1. Heat a pan over medium heat and add the corn.  Cook till defrosted and starting to brown.  While the corn is cooking, cut the tomatoes, onion and jalapeno.  Put the corn, tomatoes, onion, jalapeno, lime juice, garlic, salt and pepper in a bowl.  Stir and set aside.
  2. Rub both sides of the chicken with oil and sprinkle both sides with the spices.  Heat a pan over medium heat, add the chicken when hot and cook for 10-12 minutes before turning and cooking for another 10-12 minutes.
  3. Top the chicken with the salsa.

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