Coriander Chicken with Tomato Corn Salad

recipe
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)

Recipe from

Nutritional Information

Calories 296
Caloriesfromfat 23 %
Fat 7.4 g
Satfat 1.3 g
Monofat 4 g
Polyfat 1.1 g
Protein 42 g
Carbohydrate 14.7 g
Fiber 3.6 g
Cholesterol 99 mg
Iron 3.6 mg
Sodium 664 mg
Calcium 111 mg

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.

Note:

David Bonom and Cynthia De Persio,

November 2003
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