Ingredients:
- 1 tablespoon yellow split peas
- 1 teaspoon coriander seeds
- 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
- 1/4 cup “lite” coconut milk, (see Ingredient note)
- 2 tablespoons minced fresh ginger
- 4 medium cloves garlic, minced
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon salt, or to taste
- 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total), trimmed
- Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
- Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
Per serving: 152 calories; 3 g fat (1 g sat, 0 g mono); 66 mg cholesterol; 4 g carbohydrates; 27 g protein; 1 g fiber; 371 mg sodium; 327 mg potassium.
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