Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Carrot Fries20 Baby Carrots, medium, halved the long way3 TBS White Rice FlourSeasonings, to tasteDill Dijonnaise Chicken Strips1/3 cup Yogurt, Fat Free1 TBS Parsley, fresh2/3 TBS Dijon Mustard2/3 TBS Dill Weed, fresh2/3 tsp lemon juice2 Chicken Thighs, boneless and skinlessSalt and Pepper, to taste (optional)Black Eyed Pea Chili1/2 Onion, diced1/2 Green Bell Pepper, diced1/2 Jalapeno Pepper, diced1 cup (or 1/2 a 15 ounce can) Black Eyed Peas, drained and rinsed1 clove Garlic1/2 TBS Chili Powder1/2 can of 28 ounce Stewed Tomatoes1/4 cup Chicken Broth, low sodium1 TBS Cilantro, fresh
Carrot Fries
Preheat oven to 350 F.
Spray baking tray with cooking spray.
Batter halved baby carrots with rice flour and place on tray.
Season with whatever spices you like.
Spray tops of carrots with cooking spray.
Bake in oven for 35 minutes, flipping half way through.
Dill Dijonnaise Chicken Strips
Mix yogurt, parsley, Dijon, dill and lemon juice in a bowl and place in refrigerator.
Spray baking tray with cooking spray.
Cut thighs into strips and place on tray.
Sprinkle salt and pepper over chicken to taste.
Bake 20 minutes (or until chicken is cooked through), flipping half way through.
When the chicken is finished cooking immediately toss in Dill Dijonnaise sauce.
Black Eyed Pea Chili
Pan fry in cooking spray the onion, bell pepper, jalapeno and black eyed peas for 5 minutes.
Add garlic and chili powder and fry 1 more minute.
Add tomatoes and chicken broth.
Bring to boil, then simmer for 20 minutes.
Scoop into 2 bowls evenly and garnish with cilantro.
Serving Size: makes 2 2-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user JADED_PEARL.
Preheat oven to 350 F.
Spray baking tray with cooking spray.
Batter halved baby carrots with rice flour and place on tray.
Season with whatever spices you like.
Spray tops of carrots with cooking spray.
Bake in oven for 35 minutes, flipping half way through.
Dill Dijonnaise Chicken Strips
Mix yogurt, parsley, Dijon, dill and lemon juice in a bowl and place in refrigerator.
Spray baking tray with cooking spray.
Cut thighs into strips and place on tray.
Sprinkle salt and pepper over chicken to taste.
Bake 20 minutes (or until chicken is cooked through), flipping half way through.
When the chicken is finished cooking immediately toss in Dill Dijonnaise sauce.
Black Eyed Pea Chili
Pan fry in cooking spray the onion, bell pepper, jalapeno and black eyed peas for 5 minutes.
Add garlic and chili powder and fry 1 more minute.
Add tomatoes and chicken broth.
Bring to boil, then simmer for 20 minutes.
Scoop into 2 bowls evenly and garnish with cilantro.
Serving Size: makes 2 2-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user JADED_PEARL.
Nutritional Info Amount Per Serving
- Calories: 338.5
- Total Fat: 3.9 g
- Cholesterol: 58.1 mg
- Sodium: 633.6 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 9.4 g
- Protein: 22.2 g
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