Chicken With Black Eyed Peas And Rice Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil or possibly vegetable oil
- 1 lb boned and skinned chicken breast halves in
- 1/2 x " pcs (1/2 to 1)
- 1 med onion minced
- 1 x clove garlic chopped
- 14 ounce ready-to-serve chicken broth
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp dry oregano or possibly thyme
- 1/8 tsp grnd red pepper (cayenne)
- 3/4 c. long-grain white rice uncooked
- 1 c. frzn corn
- 15 ounce canned blackeyed peas liquid removed minced fresh parsley if you like
Directions
- Heat oil in large skillet over Medium-High heat till warm. Add in chicken, onion and garlic; cook and stir till chicken is browned. Stir in broth, Worcestershire sauce, salt, oregano and grnd red pepper. Bring to a boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 min.
- Stir in corn and blackeyed peas; cover and cook an additional 10-15 min or possibly till liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsley.
- Serves 4 ( 1 3/4 c. servings)
- NOTES : Substitution: You can use 1 lb. turkey breast tenderloin for the chicken in this recipe.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 48 | 13% |
| Total Fat 5.5g | 7% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 714mg | 30% |
| Potassium 637mg | 18% |
| Total Carbs 53.1g | 14% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.38g | 2% |
| Protein 26.88g | 43% |
