Assemble all the ingredients, then start cooking the chicken. As the chicken sizzles, make the salad.
Yield
4 servings (serving size: about 4 1/2 ounces chicken and 3/4 cup salad)
Ingredients
- Chicken:
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
-
Salad: - 2 cups cherry tomatoes, halved
- 1/4 cup sliced green onion tops
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (7-ounce) can whole-kernel corn, drained
Preparation
To prepare the chicken, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken. Add chicken to pan; cook 5 minutes on each side or until done.
To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.
Nutritional Information
- Calories:
- 296 (23% from fat)
- Fat:
- 7.4g (sat 1.3g,mono 4g,poly 1.1g)
- Protein:
- 42g
- Carbohydrate:
- 14.7g
- Fiber:
- 3.6g
- Cholesterol:
- 99mg
- Iron:
- 3.6mg
- Sodium:
- 664mg
- Calcium:
- 111mg
David Bonom and Cynthia De Persio, Cooking Light, NOVEMBER 2003
Hope everyone enjoys!!