Lemon-Cumin Chicken with Black Bean Salsa (7 P+)

Last night was Mexican night.  I was all out of new Mexican recipes, so I ended up making up something with what I had around the house.  And I came up with a keeper.  This is super easy, and the whole meal (including Cilantro-Lime Rice) was less than 10 Weight Watchers points.

And yes, I am aware that I need take pictures and post them with the recipes.  The bottom line is that by the time dinner is ready I'm starving and really not in the mood to play "where-the-heck-is-the-camera-and-does-it-have-fresh-batteries".  My apologies.

Lemon-Cumin Chicken
1 pound boneless, skinless chicken breasts
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1 lemon

Pound the chicken breast to an even thickness (about 1/2 inch) and pat dry with paper towels.  Sprinkle evenly on both sides with the salt, pepper, and cumin.  Allow to sit while the grill heats to medium-high.  Grill until no longer pink, about 4 minutes on each side.  Take the chicken off the grill, and squeeze the lemon evenly over the chicken.  Let it rest for 3-5 minutes before slicing and serving with Black Bean Salsa.

Black Bean Salsa
1 cup green onions, sliced
2 garlic cloves, minced or pressed
1 green bell pepper, chopped
1 (15 oz) can diced tomatoes, drained
1 cup frozen corn kernals
1 (15 oz) can black beans, rinsed and drained
1 Tbsp fresh lime juice
Dash of ground chipotle chili pepper (optional)
Salt and pepper to taste

Heat a non-stick pan over medium-high heat.  Spray with cooking spray and add the green onions and garlic.  Cook for 1 minute until fragrant.  Add the remaining ingredients and cook, stirring frequently, until the salsa is hot.  Spoon over sliced Lemon-Cumin Chicken and serve.

Printable Recipe
Makes 4 servings (1 chicken breast and 1/2 cup salsa)
7 Weight Watchers Points+ per serving