My husband gave me the secret of using the broiler to cook chicken faster, and I discovered the accompanying spice blend as I tried out some new ways to use this quick-cooking technique.
—KATIE RANKIN COLUMBUS, OH
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
1 1/2 teaspoons lemon-pepper seasoning
1 1/2 teaspoons chili powder
1 1/2 teaspoons dried basil
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 cups torn mixed salad greens
2/3 cup canned black beans, rinsed and drained
1/4 cup thinly sliced red onion
1 small tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, salsa and ranch salad dressing
1. In a large resealable plastic bag, combine the seasonings. Add the chicken, a few pieces at a time, and shake to coat.
2. Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink.
3. On two plates, arrange the salad greens, black beans, onion and tomato. Top with the chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.