Coriander Chicken with Tomato Corn Salad

Another of my favorites from the Cooking Light collection.

Chicken Ingredients:

1 Tbls olive oil
1 ½ tsp ground coriander
½ tsp salt
½ tsp ground cumin
¼ tsp chili powder
1/8 tsp ground cinnamon
1/8 tsp ground black pepper
4 boneless skinless chicken breast halves (The last time I made this I didn’t have chicken breasts on hand, so I used six boneless skinless chicken thighs)

Salad Ingredients:
2 cups cherry tomatoes, halved
¼ cup sliced green onion tops
2 Tbls thinly sliced basil
1 Tbls balsamic vinegar
1 tsp olive oil
¼ tsp salt
1/8 tsp black pepper
7 oz can whole kernel corn, drained and rinsed

Directions:

To prepare chicken, heat the olive oil in a large nonstick skillet. Combine coriander, and next 5 ingredients; rub evenly over both sides of the chicken. Add chicken to pan; cook 5 minutes on each side, or until done.

While chicken is cooking, prepare the salad. Combine all salad ingredients and toss well.

Slice the chicken breasts and serve over the salad. Yields four servings (if using chicken breasts – three if using chicken thighs)