Serves 4     Serving Size: 1 piece of chicken

Ingredients
Marinated grilled chicken
1 cup low-fat or non-fat plain yogurt
Zest and juice of 1 lime
2 cloves garlic
2 tablespoons honey
¼ cup minced red onion
2 tablespoons chopped cilantro leaves
4 boneless, skinless chicken breasts (about 4 oz. each)

Corn salsa
2 teaspoons olive oil
1 cup fresh corn kernels, cut from the cob (about 2 ears)
¼ teaspoon sugar
Salt to taste
Freshly ground black pepper
4 teaspoons balsamic vinegar
2 chopped, fresh plum tomatoes
¼ cup finely chopped red onion
¼ cup chopped cilantro leaves Jalapeno pepper to taste

Directions
Cooking Instructions Chicken
1. Mix all ingredients except the chicken in a large bowl
2. Add the chicken to the mixture and coat evenly
3. Cover the bowl and refrigerate for at least 4 hours or overnight
4. Preheat grill
5. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with salt (optional) and pepper.
6. Place the chicken on the hot grill and cook until the juices run clear, 6-8 minutes per side.

Corn Salsa
1. Heat the oil in the skillet over medium heat. Add the corn and cook for 2 minutes. Add the sugar, season with salt (optional) and pepper, and cook for another minute. Add vinegar and cook for 1 more minute.
2. Transfer the corn into a small bowl and cool slightly. Stir in the tomatoes, onion, cilantro and jalapeno pepper.
3. Spoon salsa over each piece of chicken.

Nutrition Facts

Calories: 330 Total Fat: 8 grams Saturated Fat: 2 grams Sodium: 280mg Total Carbohydrates: 14 grams Dietary Fiber: 2 grams