Spiced Chicken With Black-Eyed Peas and Rice

Name: Spiced Chicken With Black-Eyed Peas and Rice
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 serving(s)
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

(1)

Recipe by ratherbeswimmin

From Cooking Light. Per serving: 405 calories, 6.5 g fat, 47 g protein, 37.5 g carb, 5 g fiber, 99 mg cholesterol.

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READY IN: 36mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Heat 2 teaspoons oil in a big nonstick skillet over medium-high heat.
In a small bowl, mix together the paprika, Old Bay, sugar, and 1/4 teaspoon salt; sprinkle mixture over chicken.
Put chicken in the skillet; cook 2 minutes on each side.
Wrap handle of pan with foil.
Place pan in oven; bake in a 350° oven for 6 minutes or until chicken is done; cover and keep warm.
Heat 1 teaspoon oil in a large saucepan over medium heat.
Add 1 cup onion and garlic; stir/saute for 3 minutes.
Stir in 1/4 teaspoon salt, rice, Tabasco, and black-eyed peas; cook 3 minutes or until well heated, stirring often.
Spoon about 3/4 cup rice mixture into each of 4 bowls; top each with 1 chicken breast half.
Sprinkle each serving with 1 tablespoon green onions.

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