Cumin-Spiced Chicken with Chunky Tomato Sauce

Bright green cilantro tops this cumin-spiced chicken with an extra dimension of flavor. Round out the meal with Chili-Lime Corn on the Cob.

Prep: 2 minutes; Cook: 15 minutes

Prep Time: 2 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce)


Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese
2 tablespoons chopped fresh cilantro


1. Preheat broiler.

2. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.

Nutritional Information

Calories: 253 (20% from fat)
Fat: 6g (sat 2.9g,mono 0.5g,poly 0.5g)
Protein: 45.9g
Carbohydrate: 2.7g
Fiber: 0.9g
Cholesterol: 106mg
Iron: 1.6mg
Sodium: 693mg
Calcium: 188mg

Recipe Via


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