This chicken makes a flavorful meal when combined with the Jasmine Rice and Carrot and Radish Salad . Steamed green beans and carrots would also make good sides.
Recipe information
Total Time
35 min
Yield
Serves 2
Ingredients
2 chicken breast halves
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 tablespoons vegetable oil
3 tablespoons water
Preparation
Step 1
Preheat oven to 450°F.
Step 2
Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.
Nutrition Per Serving
Per serving: 349 calories
24 g fat (5 g saturated)
93 mg cholesterol
1268 mg sodium
1 g carbohydrates
1 g fiber
30 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/729755/2?mbid=HDEPI) ›
