Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries

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Nutritional Info
  • Servings Per Recipe: 2
  • 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


A low calorie and low fat take on a French Classic. A low calorie and low fat take on a French Classic.
Number of Servings: 2


    Carrot Fries
    20 Baby Carrots, medium, halved the long way
    3 TBS White Rice Flour
    Seasonings, to taste

    Dill Dijonnaise Chicken Strips
    1/3 cup Yogurt, Fat Free
    1 TBS Parsley, fresh
    2/3 TBS Dijon Mustard
    2/3 TBS Dill Weed, fresh
    2/3 tsp lemon juice
    2 Chicken Thighs, boneless and skinless
    Salt and Pepper, to taste (optional)

    Black Eyed Pea Chili
    1/2 Onion, diced
    1/2 Green Bell Pepper, diced
    1/2 Jalapeno Pepper, diced
    1 cup (or 1/2 a 15 ounce can) Black Eyed Peas, drained and rinsed
    1 clove Garlic
    1/2 TBS Chili Powder
    1/2 can of 28 ounce Stewed Tomatoes
    1/4 cup Chicken Broth, low sodium
    1 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.