Cumin-Spiced Chicken with Chunky Tomato Sauce

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 Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 20%
  • Fat: 6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 45.9g
  • Carbohydrate: 2.7g
  • Fiber: 0.9g
  • Cholesterol: 106mg
  • Iron: 1.6mg
  • Sodium: 693mg
  • Calcium: 188mg

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. 1. Preheat broiler.
  2. 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. 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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