
The night of "snack cake"came about when some friends said, "hey what should we have for dinner?" It was a live put-the-good-spoon-to-the-test moment. I looked up some recipes and quickly knew I'd be making Coriander Chicken with Tomato Corn Salad. A spice rub (when you have a majority of the spices already in your pantry) is one of the most simple ways to bring something new, fresh, and simple to the table. I highly recommend this one- and I think Nicole and Maggie would as well!
For the Rub...
1 1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp chili powder
black pepper
To prepare the chicken (4 skinless, boneless breasts) heat 1 T. in a large skillet over medium high heat. Combine the spices and rub over the chicken. When the pan is hot, add chicken to pan and cook for about 5 minutes on each side, until done.
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