An easy, healthy, and delicious recipe from Cooking Light.
Ingredients:
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 boneless skinless chicken breast halves (6-ounces each)
2 cups cherry tomatoes, halved
1/4 cup sliced green onion top
2 tablespoons thinly sliced fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn kernel (from a 7 oz can, or frozen, or fresh)
Directions:
1. To prepare the chicken:. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 3. Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken. 4. Add chicken to pan; cook 5 minutes on each side or until done. 5. To prepare salad:. 6. Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.
