Spiced Chicken With Black-Eyed Peas and Rice |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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From Cooking Light. Per serving: 405 calories, 6.5 g fat, 47 g protein, 37.5 g carb, 5 g fiber, 99 mg cholesterol. Ingredients:
1 tablespoon olive oil, divided |
1 teaspoon paprika |
1 teaspoon old bay seasoning |
1/2 teaspoon sugar |
1/2 teaspoon salt, divided |
4 (6 ounce) boneless skinless chicken breast halves |
1 cup chopped onion |
1 teaspoon minced garlic |
1 1/2 cups cooked long-grain rice |
1 teaspoon tabasco sauce (or hot sauce of choice) |
1 (15 7/8 ounce) can black-eyed peas, undrained |
1/4 cup sliced green onion |
Directions:
1. Heat 2 teaspoons oil in a big nonstick skillet over medium-high heat.
2. In a small bowl, mix together the paprika, Old Bay, sugar, and 1/4 teaspoon salt; sprinkle mixture over chicken.
3. Put chicken in the skillet; cook 2 minutes on each side.
4. Wrap handle of pan with foil.
5. Place pan in oven; bake in a 350° oven for 6 minutes or until chicken is done; cover and keep warm.
6. Heat 1 teaspoon oil in a large saucepan over medium heat.
7. Add 1 cup onion and garlic; stir/saute for 3 minutes.
8. Stir in 1/4 teaspoon salt, rice, Tabasco, and black-eyed peas; cook 3 minutes or until well heated, stirring often.
9. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each with 1 chicken breast half.
10. Sprinkle each serving with 1 tablespoon green onions.
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