1 tsp coriander seeds, crushed

1 tsp mustard seeds, crushed

½ tsp red pepper flakes

4 skinless, boneless chicken breast halves

2 tbsp (30 ml) olive oil

¾ cup (180 ml) chicken broth

1 ½ cups (225 g) frozen corn kernels

1 ½ cups (225 g) frozen peas

1 ½ cups (210 g) cherry tomato halves

4 green onions, cut into small pieces

Salt and pepper

In a small bowl, combine the spices. On a plate, rub the chicken with the spice mixture. Season with salt and pepper.

In a large skillet over high heat, brown the chicken in the oil for 2 minutes on each side. Add the broth and vegetables. Bring to a boil and cover. Let simmer for about 8 minutes or until the chicken is cooked through. Adjust the seasoning.

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