Moroccan Chicken And Two Bean Salad

Instructions

Preparation
Place chicken between sheets of waxed paper; pound with a meat mallet or heavy saucepan to 1/4-inch to 1/3-inch thickness. Sprinkle combined paprika, cumin, coriander and 1/2 teaspoon of the salt over chicken; coat with cooking spray. Let stand chicken 15 minutes while making salad.

Combine remaining ingredients and remaining 1/4 teaspoon salt in a medium bowl; mix well. Coat a ridged grill pan with cooking spray. Heat over medium-high heat until hot. Cook chicken in pan 3 to 4 minutes per side or until no longer pink in center. Transfer salad to four serving plates; top with chicken.

Tips
Pounding the chicken to an even thickness quickens the cooking time and cooks the chicken more evenly.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 4

Ingredients

4 (4 to 5 ounce) skinless, boneless chicken breast halves, preferably organic
1 teaspoon each: smoked paprika, ground cumin and ground coriander
3/4 teaspoon sea salt, divided
Olive oil cooking spray
2 cups frozen shelled edamame beans, steamed and cooled
1 (16 ounce) can no salt added black eyed peas, rinsed and drained
1/2 cup chopped red onion
1 tablespoon each: canola oil and fresh lime juice
1 tablespoon chopped fresh thyme leaves

Health info:
Calories: 348

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