2 tablespoons olive oil, divided
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 boneless skinless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 oz. sugar snap peas (2 cups)
4 green onions, thinly sliced
2 garlic cloves, minced
2 cups fresh or frozen corn kernels (2 to 3 medium ears corn)
2 teaspoons minced fresh ginger
1. Combine 1 tablespoon of the oil, lemon juice and lemon peel. Place chicken in small baking dish; brush with lemon mixture. Sprinkle with 1/8 teaspoon each of the salt and pepper, turning chicken to coat both sides.
2. Heat grill; oil grill grates. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Remove chicken. Cover loosely with foil; let stand 5 minutes before slicing.
3. Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium heat until hot. Cook and stir peas, green onions and garlic 2 minutes. Add corn, ginger and remaining 1/8 teaspoon each salt and pepper. Reduce heat to low; cover and cook 2 minutes. Serve chicken with corn mixture.
PER SERVING: 455 calories, 18.5 g total fat (3 g saturated fat), 34.5 g protein, 42 g carbohydrate, 75 mg cholesterol, 375 mg sodium, 7.5 g fiber