Coriander Chicken with Tomato Corn Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 23%
  • Fat: 7.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.1g
  • Protein: 42g
  • Carbohydrate: 14.7g
  • Fiber: 3.6g
  • Cholesterol: 99mg
  • Iron: 3.6mg
  • Sodium: 664mg
  • Calcium: 111mg

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

  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.
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