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Coriander Chicken with Tomato Corn Salad

Coriander Chicken with Tomato Corn Salad

Assemble all the ingredients, then start cooking the chicken. As the chicken sizzles, make the salad.

Cooking Light NOVEMBER 2003

  • 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

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
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Coriander Chicken with Tomato Corn Salad Recipe

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