1 1/2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon ground red pepper 4 (6-ounce) skinless, boneless chicken breast halves 2 teaspoons olive oil 1/2 cup fat-free, lower-sodium chicken broth
4. To prepare chicken, combine cumin and the next 5 ingredients (through 1/4 teaspoon red pepper); rub evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes. Turn chicken; place pan in oven. Bake at 400° for 6 minutes or until chicken is done. Remove chicken from pan. Add broth to pan; bring to a boil. Cook until liquid is reduced to 1/4 cup (about 2 minutes). Spoon sauce over chicken; serve with rice.
Serving Size: 4 servings ( serving size- one piece of chicken)