Method:Baking

1. Formula

1. 1 tablespoon coriander seeds
2. 1 1/2 teaspoons cumin seeds
3. 1/2 teaspoon fennel seeds
4. 1/2 teaspoon mustard seeds
5. 1/4 teaspoon fenugreek seeds
6. 5 tablespoons extra-virgin olive oil
7. 2 tablespoons tawny port
8. 2 cloves garlic, thinly sliced
9. Pinch of ground turmeric
10. Kosher salt and freshly ground pepper
11. 4 skinless, boneless chicken breast halves
12. 2 tablespoons fresh lemon juice
13. 1 shallot, minced
14. 1/4 pound green beans
15. 8 cups torn Boston lettuce leaves
16. 1 large ripe red papaya, peeled, seeded and cut into 1 1/2-inch chunks
17. 1/2 pint cherry tomatoes, halved
18. 1/3 cup roasted cashews, chopped

2. Nutrition Information

• Calories: 433 kcal
• Carbohydrates: 19 g
• Dietary Fiber: 4 g
• Fat: 26 g
• Protein: 29 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a small skillet, toast the whole spices over moderate heat for 1 minute. Let cool completely, then coarsely grind.
2. In a large, shallow baking dish, mix 1 tablespoon plus 2 teaspoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken breasts and turn to coat. Cover and refrigerate for 2 hours or overnight.
3. Mix the remaining ground spices with the lemon juice, shallot and the remaining 3 tablespoons of olive oil and season with salt and pepper.
4. In a saucepan of boiling salted water, cook the green beans for 3 minutes. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.
5. Light a grill or preheat a grill pan. Remove the chicken breasts from the marinade; discard the garlic. Grill the chicken over moderately high heat until cooked through, about 4 minutes per side. Let rest for 5 minutes, then cut in to 1 1/2-inch chunks.
6. In a large bowl, toss the lettuce with the papaya, tomatoes, green beans, chicken and the dressing. Sprinkle with the cashews and serve.

4. Remark