Coriander Chicken with Tomato Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Assemble all the ingredients, then start cooking the chicken. As the chicken sizzles, make the salad. 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 (6-ounce) skinless, boneless chicken breast halves |
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 |
Directions:
1. 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.
2. To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.
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