Grilled Chicken Santa Fe
3 tablespoons lime juice
1/4 teaspoon chili powder
1 clove garlic, minced
1/2 teaspoon cumin
4 skinless, boneless chicken breasts (4 ounces each)
1 (15-ounce) jar salsa
1 (8-ounce) can whole kernel corn, drained
6 (12-inch) flour tortillas
Preheat grill. Drain chicken. Place chicken on grill over hot coals. Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
Cut chicken into strips and place on plates. Spoon salsa mixture over the top. Serve with warm tortillas.
Mix lime juice, chili powder, garlic and cumin in a shallow dish. Pat chicken dry and add to marinade. Marinate, covered, in the refrigerator, turning occasionally to coat.
Combine salsa and corn in a small saucepan. Bring to a simmer over medium heat. Warm tortillas on grill.