Ingredients:
1/4 cup chopped tomato
3 tbsp peeled, chopped cucumber
3 tbsp chopped green pepper
1 tbsp chopped purple onion
1 small jalapeno pepper chopped
1 tbsp ground cumin
1 tsp pepper
4 (4 oz. ) chicken breasts
1 boned and skinned
1 tbsp red wine vinegar
1 cherry tomatoes (optional)
1 fresh basil (optional)
Instructions:
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno
Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All
Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet
Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each
Side OR Until Tender. Remove From Skillet, Reserving Drippings in
Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour
Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each
Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving
Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving
With Cherry Tomatoes & Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"If I didn't start painting, I would have raised chickens." - Grandma Moses
Cumin Crusted Chicken Salad Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
