Coriander Chicken with Tomato Corn Salad

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

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

Calories:

296 (23% from fat)

Fat:

7.4g (sat 1.3g,mono 4g,poly 1.1g)

Protein:

42g

Carbohydrate:

14.7g

Fiber:

3.6g

Cholesterol:

99mg

Iron:

3.6mg

Sodium:

664mg

Calcium:

111mg