Coriander Chicken With Tomato Corn Salad

An easy, healthy, and delicious recipe from Cooking Light.
- Ready In:
- 20mins
- Serves:
- Units:
1
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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 boneless skinless chicken breast halves (6-ounces each)
-
Salad
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@appleydapply
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@appleydapply
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"An easy, healthy, and delicious recipe from Cooking Light."
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Fantastic and quick one-dish meal. I placed mine on a bed of spring-mix greens, although I had some diners who did not. The spice rub really makes this chicken flavorful. I had to make a second batch of the spice rub due to the large size of my chicken breasts. Also, to ensure thoroughly cooking the inside, I placed a lid over the breasts during cooking. Thanks, appleydapply, for a great recipe! Made for TYM Tag Game.Reply