Dinner # 2

Yummy Coriander Chicken with Tomato Corn Salad! This recipe can be found on CookingLight.com! What's great is that you can use the leftover cooked corn from today's lunch!

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!!