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| Courtesy of Cooking Light |
Ingredients
2 (6-oz.) skinless, boneless chicken breasts
1 1/2 teaspoons canola oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Fresh flat-leaf parsley leaves (optional)
Instructions
Place chicken breasts in a single layer between 2 sheets of heavy-duty plastic wrap; pound with a meat mallet or heavy skillet until chicken breasts are about 3/4 inch thick.
Heat oil in a skillet over medium-high. Combine cumin, salt, and pepper; sprinkle evenly over both sides of chicken breasts. Add chicken to skillet; cook until done, about 4 minutes per side. Transfer to a cutting board; let stand 5 minutes. Cut across the grain into slices. Garnish with parsley, if desired.
Makes 2 servings (serving size: 1 chicken breast)
216 calories
Roasted Brussels Sprouts
Toss 1/2 pound (about 2 cups) halved Brussels spouts with 1 1/2 tablespoons olive oil and 1/8 teaspoon each of salt and pepper; cook for 15 to 17 minutes at 425 degrees, stirring once.
Makes 2 servings
127 calories
Spinach Salad with Garlic Vinaigrette
Combine 2 1/4 teaspoons extra-virgin olive oil, 1 1/2 teaspoons white distilled vinegar, 1/4 teaspoon Dijon mustard, 1/8 teaspoon freshly ground black pepper, dash of salt, 1 garlic clove, minced, in a bowl, stirring well with a whisk. Add 3 cups spinach; toss to coat.
Makes 2 servings
60 calories
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