Cumin-Spiced Chicken with Chunky Tomato Sauce

Cumin-Spiced Chicken with Chunky Tomato Sauce Recipe
Photo: Oxmoor House
Bright green cilantro tops this cumin-spiced chicken with an extra dimension of flavor. Round out the meal with Chili-Lime Corn on the Cob.

Prep: 2 minutes; Cook: 15 minutes

Yield:

4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce)

Recipe from

Recipe Time

Prep: 2 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 253
Caloriesfromfat 20 %
Fat 6 g
Satfat 2.9 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 45.9 g
Carbohydrate 2.7 g
Fiber 0.9 g
Cholesterol 106 mg
Iron 1.6 mg
Sodium 693 mg
Calcium 188 mg

Ingredients

Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese
2 tablespoons chopped fresh cilantro

Preparation

1. Preheat broiler.

2. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.

Note:

Cooking Light Fresh Food Fast

April 2009
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