Broiled Cumin Chicken with Zucchini and Carrot Salad
One chicken breast is often more than a 4 oz (125 g) serving. If you get only two or three breasts to a pound (500 g), just slice the chicken after cooking to divide it into four portions.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 175 |
| pro | 27 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 67 mg |
| sodium | 369 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit A | 120% |
| vit C | 17% |
| folate | 10% |
-
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) ground cumin
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (500g) boneless skinless chicken breasts
1-1/2 cups (375 mL) each shredded zucchini and carrots (2 each)
1 green onion, finely chopped
Preparation:
In small bowl, mix 1 tsp (5 mL) each of the lemon juice and oil; stir in cumin, chili powder and half each of the salt and pepper to form thin paste.
Place chicken on greased broiler pan; brush with half of the paste. Turn and brush with remaining paste. Broil, turning once, until no longer pink inside, about 12 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing.
In bowl, combine remaining lemon juice, oil, salt and pepper. Add zucchini, carrots and green onion; toss to coat. Mound on plates; top with chicken.
Additional Information
Source
Canadian Living Magazine: June 2005
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