Coriander Chicken with Tomato Corn Relish

I love Cooking Light. They have the most delicious, easy recipes. This one was a big hit, and I've been asked for the recipe many times. I hope you enjoy it as much as my friends and family do!

Ingredients
Chicken:
1 tablespoon olive oil
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves

Salad:
2 cups cherry tomatoes, halved
1/4 cup sliced green onion tops
2 tablespoons thinly sliced fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (7-ounce) can whole-kernel corn, drained

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

To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.
Yield

4 servings (serving size: about 4 1/2 ounces chicken and 3/4 cup salad)
Nutritional Information

David Bonom and Cynthia De Persio , Cooking Light, NOVEMBER 2003