Try something green, lean and clean for change! We are counting down the days to summer! Will you be ready? http://blackwomendoworkout.com/60-days-until-summer-challenge/

Ingredients:

3 Tbs. extra-virgin olive oil, divided
* 1 cup frozen corn
* 1 pound chicken breast
* 2 – 3 chipotle peppers (depending on your love of heat)
* 3 Tbs. adobo sauce (that comes from the jar)
* 1/2 cup freshly chopped cilantro
* 1 lime
* 1/2 red bell pepper, diced
* 3 scallions, thinly sliced
* 1 head butter lettuce, rinsed and leaves separated
* coarse salt and freshly ground pepper

1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry

Sriracha hot sauce, for drizzling, optional

SEE Preparation:
Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.