Blackened Chicken Breasts w/ Cajun Corn Relish

In Cajun country, a black iron skillet is a staple in most kitchens. Since it holds heat very well, it's ideal for blackening meats, such as these hot and spicy chicken breasts. If you don't have an iron skillet, use a flat, heavy skillet instead.

Makes 4 servings

1 teaspoon ground cumin

2 cups thawed frozen corn kernels

12 cherry tomatoes, quartered

1/2 cup shredded pared jicama

1/2 cup thinly sliced scallions

2 tablespoons fresh lime juice

1/4 teaspoon salt

Four 4-ounce skinless boneless chicken breasts

1 teaspoon Cajun seasoning

In small nonstick skillet, toast cumin over medium heat, stirring constantly, 2 minutes, until fragrant; transfer to large shallow bowl. Add corn, tomatoes, jicama, scallions, juice and salt to toasted cumin; toss to combine. Set aside. 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. Arrange cooked chicken breasts on top of corn mixture.

SERVING (1 CHICKEN BREAST, 3/4 CUP CORN MIXTURE) PROVIDES: 1 Vegetable, 3 Proteins, 1 Bread.

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 .

Recipe from Weight Watchers New 365 Day Menu Cookbook