Chicken with Corn Salsa

Makes 8 servings
Ingredients:
CORN SALSA
1 can (14 oz) stewed tomatoes * or 1 1/2 cup chopped fresh tomatoes
1 can (8 oz) whole kernel corn, drained*
1 cup chopped cucumber, not peeled
1/2 cup chopped bell pepper, green or red
1/4 cup chopped fresh cilantro
2 Tbsp red wine vinegar
1/2 tsp each, garlic powder and ground cumin
1/4 tsp salt (optional)*
1/8 tsp ground balck pepper
1/8 tsp cayenne pepper
CHICKEN
2 lbs skinless, boneless chicken breasts cut into strips
1/4 tsp salt (optional)
1/8 tsp ground black pepper
cooking spray
Directions:
Preheat oven to 350 degrees. Combine salsa ingredients and set aside. Place chicken in a 9x13 inch baking pan that has been sprayed with nonstick cooking spray. Season with salt and pepper. Bake for 20-30 minutes or until chicken is no longer pink. Serve chicken topped with corn salsa.
Nutrition facts per serving:
Cal: 154
Fat: 2 g
Cholesterol: 65 mg
Sodium: 85 mg *figured for reduced salt
Carbs: 7 g
Sugars: 4 g
Fiber: 1 g
Protein: 27 g