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Coriander Chicken with Tomato Corn Salad

Yield 4 servings (serving size: about 4 1/2 ounces chicken and 3/4 cup salad)
Assemble all the ingredients, then start cooking the chicken. As the chicken sizzles, make the 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

Nutrition 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

How to Make It

  1. 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.

  2. To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.