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
