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Cumin-Spiced Chicken with Chunky Tomato Sauce

Photo: Oxmoor House
Prep time 2 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce)
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

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

Nutrition 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

How to Make It

  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.

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