Broiled Cumin Chicken with Zucchini and Carrot Salad Broiled Cumin Chicken with Zucchini and Carrot Salad

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005


  • 1 tablespoon lemon juice
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb boneless skinless chicken breast
  • 1 1/2 cup shredded zucchini
  • 1 1/2 cup shredded carrots
  • 1 green onion finely chopped


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 369 mg
  • Protein 27 g
  • Calories 175.0
  • Total fat 4 g
  • Cholesterol 67 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g


  • Iron 10.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 120.0
  • Vitamin C 17.0
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Broiled Cumin Chicken with Zucchini and Carrot Salad