Broiled Cumin Chicken with Zucchini and Carrot Salad
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
- 1 tbsp 1tbsplemon juice
- 2 tsp 2tspvegetable oil
- 1 tsp 1tspground cumin
- 1 tsp 1tspchili powder
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
- 1-1/2 cups 1-1/2cupsshredded zucchinizucchinis
- 1-1/2 cups 1-1/2cupsshredded carrotcarrots
- 1 1green oniongreen onions, 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.
Source : Canadian Living Magazine: June 2005
