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Recipes
Shopping list
Ingredients
- 1 lemon, for zest/juice
- 2 fresh jalapeño peppers
- ½ bunch fresh Italian parsley
- ½ bunch fresh cilantro
- 4 cloves fresh garlic
- 1 ½ tablespoons extra-virgin olive oil
- ¼ cup water
- 2 teaspoons ground coriander, divided
- 2 teaspoons ground cumin, divided
- 1 ½ lb boneless, skinless chicken breast
- ¾ teaspoon kosher salt
- Cooking spray
- 1 (8.8-oz) package naan bread (optional)
Steps
- Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Remove seeds and membrane from jalapeños, if desired. Place in blender (or food processor bowl): parsley (leaves only), cilantro (leaves only), jalapeños, garlic, oil, lemon zest, juice, water, and 1 teaspoon each cumin and coriander; blend until smooth.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and remaining 1 teaspoon each coriander and cumin (wash hands); coat with spray. Place chicken in pan; cook 8–10 minutes on each side, turning occasionally, or until browned and 165°F. Remove chicken from pan; let stand 5 minutes before slicing.
- Prepare naan bread following package instructions (if using). Serve chicken with sauce and naan on the side for dipping.
Amount per ¼ recipe serving: Calories 280, Total Fat 11g, Sat Fat 2g, Trans Fat 0g, Chol 125mg, Sodium 440mg, Total Carb 4g, Fiber 1g, Sugars 1g, Protein 39g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%