Mexican Chicken And Spinach Salad

What a healthy combination!  Less than 200 calories!

Ingredients:

• 2 tbsp tomato paste
• juice of 2 lemons
• 4 closves garlic, minced
• 2 jalapeno peppers, minced
• 1 tsp dried oregano
• 1 tsp cumin
• 1/4 tsp ground cinnamon
• 1 lb boneless, skinless chicken breasts
• 3 cup shredded spinach or other greens
• 2 tbsp tasted sesame seeds

Procedure:

1. In a shallow baking dish, glass perferrably, mix tomato paste, lemon juice, garlic, peppers, oregano, cumin and cinnamon.
2. Place the chicken between sheets of waxed paper.  Pound with a mallet to an even thickness, about 1/3 inch. 
3. Place the chicken in the spice mixture and coat evenly.  Refrigerate for 30 minutes, turning the pieces once.
4. Preheat broiler or grill.  Place the chicken on a lightly oiled rack, reserving marinade, then broil or grill unti cooked through, about 5 minutes on each side.
5. In pan, boil marinade about 30 seconds.  In large bowl, toss greens with marinade, mix well.  Slice the chicken and serve on the greens.  Stprinkle with sesame seeds.