Creole Chicken and Black Eyed Peas

By Tonya_Speed

NUTRITION per serving: 342 Calories; 6g Fat; 33g Protein; 38g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 367mg Sodium. Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 6

Ingredients

• Water/oil mixture
• 1 teaspoon paprika
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon sugar
• 4 (6-oz.) boneless, skinless chicken breast halves
• 1 cup chopped onion
• 1 clove garlic, pressed
• 1 1/2 cups cooked brown rice
• 1 teaspoon hot pepper sauce (or to taste)
• 1 (15-oz.) can black-eyed peas, drained and rinsed
• 1/4 cup sliced green onions

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Heat a large oven-proof skillet coated with water/oil mixture over medium-high heat. Combine paprika, Old Bay seasoning and sugar; sprinkle over chicken. Add chicken to skillet and cook for 2 minutes per side. Place skillet in the oven and bake for 6 minutes or until chicken is cooked through; cover and keep warm. Heat a large saucepan coated with water/oil mixture over medium-high heat. Add onion and garlic and saute for 3 minutes. Stir in cooked rice, hot pepper sauce and black-eyed peas; cook for 3 minutes or until heated through, stirring frequently. Spoon the rice mixture into 4 bowls, top with chicken and sprinkle with green onions.

SERVING SUGGESTION: Serve steamed kale on the side.
GLUTEN FREE: Make sure hot pepper sauce and black-eyed peas are gluten free.