Coriander Chicken with Tomato Corn Salad

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.1 teaspoon pepper black
• 2 cups cherry tomatoes halved
• 0.3 teaspoon chili powder 
• 7 ounce whole-kernel corn drained canned
• 2 tablespoons basil fresh thinly sliced
• 0.3 cup green onion tops sliced
• 0.1 teaspoon ground cinnamon 
• 1.5 teaspoons ground coriander 
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan

Directions

1. To prepare the chicken, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
3. Add chicken to pan; cook 5 minutes on each side or until done.
4. To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.