Middle Eastern Chicken Breasts

"We like to take the different flavors from ethnic recipes and incorporate them into our own recipes. This one combines Middle Eastern and Indian flavors, and tastes sweet and tart but not overpowering. This dish should be eaten slowly and savored to enjoy all the different flavors." --CL Reader


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 14 %
Fat 4.2 g
Satfat 0.7 g
Monofat 1.6 g
Polyfat 1.1 g
Protein 31.6 g
Carbohydrate 28.9 g
Fiber 5.4 g
Cholesterol 66 mg
Iron 4.6 mg
Sodium 380 mg
Calcium 75 mg


2 tablespoons balsamic vinegar
2 teaspoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 cups chopped red potato
1 cup chopped Vidalia or other sweet onion
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
2 teaspoons curry powder
5 garlic cloves, minced
2 1/2 cups chopped tomato
3/4 cup frozen green peas, thawed
2 tablespoons minced fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup balsamic vinegar


Prepare grill.

Combine 2 tablespoons vinegar and 1 teaspoon oil in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 10 minutes. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray; cook 4 minutes on each side or until chicken is done. Cut into 1/4-inch-wide strips.

Heat 1 teaspoon oil in a large sauce-pan over medium heat. Add the potato; cook 10 minutes or until tender, stirring constantly. Stir in onion and next 5 ingredients (onion through garlic); cook 5 minutes, stirring occasionally. Stir in tomato and next 4 ingredients (tomato through pepper). Cook 3 minutes; remove from heat.

Place 1/2 cup vinegar in small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 3 minutes).

Spoon 1 cup cooked vegetables onto each of 4 plates. Arrange 1 sliced chicken breast half over vegetables. Drizzle 1 tablespoon reduced vinegar over each serving.