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| Courtesy of Cooking Light Diet Plan |
Ingredients
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, grated
2 (6-ounce) skinless, boneless chicken breasts
Cooking spray
1 cup chopped peeled canned peach (about 2 halves)
1/2 tablespoon finely chopped red chile flacks
1/2 tablespoon sugar
1/2 tablespoon finely chopped fresh mint
1 teaspoon fresh lemon juice
Instructions
Combine first 5 ingredients in a large bowl; add chicken, turning to coat. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; grill 6 minutes on each side or until done. Remove from pan; let stand 5 minutes.
Combine peaches and remaining ingredients in a bowl; serve with chicken.
Makes 2 servings (serving size: 1 chicken breast and about 1/2 cup relish)
296 calories
Spring Greens, Pea, and Citrus Salad
Ingredients
2 teaspoons olive oil
2 teaspoons sherry vinegar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups mixed spring greens
1/2 cup frozen thawed green peas
1 small navel orange, sliced into sections (about 1/2 cup)
Instructions
Combine olive oil, vinegar, salt, and black pepper in a bowl, stirring with a whisk. Add greens, peas, and orange sections to bowl; toss to coat.
Makes 2 servings (serving size: about 1 1/2 cups)
99 calories
Fresh Corn Sauté
Ingredients
1 teaspoon unsalted butter or non-dairy buttery spread
1 cup fresh corn kernels
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon torn basil leaves
Instructions
Melt butter in a medium nonstick skillet over medium-high heat. Add corn, salt, and pepper; sauté 4 minutes or until crisp-tender, stirring occasionally. Sprinkle with basil.
Makes 2 servings (serving size: 1/2 cup)
80 calories
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