5 Factor Southern-Style Baked Chicken w/Black-eye Peas and Collard Greens
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 299.9
- Total Fat: 2.3 g
- Cholesterol: 49.3 mg
- Sodium: 705.5 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 9.7 g
- Protein: 25.9 g
View full nutritional breakdown of 5 Factor Southern-Style Baked Chicken w/Black-eye Peas and Collard Greens calories by ingredient
Submitted by: TRI-CHICK
Introduction
From The 5 Factor Diet, Harley Pasternak From The 5 Factor Diet, Harley PasternakNumber of Servings: 2
Ingredients
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6 ounces skinless, boneless chicken breast
5 bunched collard greens, cut into strips
2 cloves garlic, minced
1/4 cup balsamic vinegar
2 3/4 cup canned black-eyed peas, drained and rinsed
1 tablespoon Lawry's Seasoned Salt
Cooking oil spray
1/4 cup water
1 teaspoon sugar substitute
Salt and Pepper to taste
Directions
1. Preheat the oven to 375
2. Sprinkle the chicken with seasoned salt. Coat a nonstick skillet with cooking spray and heat the skillet. Sear the chicken on both sides until golden and crisp around the edges. Put the chicken in a baking dish and bake for 10 minutes.
3. Coat a large nonstick skillet with coooking spray and heat the skillet. Add the collard greens and garlic and cook for 4 minutes or until the greens are bright green. Add the vinegar and water. Cook until most of the liquid has evaporated. Add the sugar substitue, salt, and papper and set the greens aside.
4. Place the black-eyed peas in a bowl and season with salt and pepper. Microwave for 1 minute.
To Serve. Transfer the hot chicken breasts to a cutting board and cut into 1/2 inch slices. Place the collard greeens on the plates and arrange the chicken slices on top. Ladle the black-evedc peas over the chicken.
Number of Servings: 2
Recipe submitted by SparkPeople user TRI-CHICK.
2. Sprinkle the chicken with seasoned salt. Coat a nonstick skillet with cooking spray and heat the skillet. Sear the chicken on both sides until golden and crisp around the edges. Put the chicken in a baking dish and bake for 10 minutes.
3. Coat a large nonstick skillet with coooking spray and heat the skillet. Add the collard greens and garlic and cook for 4 minutes or until the greens are bright green. Add the vinegar and water. Cook until most of the liquid has evaporated. Add the sugar substitue, salt, and papper and set the greens aside.
4. Place the black-eyed peas in a bowl and season with salt and pepper. Microwave for 1 minute.
To Serve. Transfer the hot chicken breasts to a cutting board and cut into 1/2 inch slices. Place the collard greeens on the plates and arrange the chicken slices on top. Ladle the black-evedc peas over the chicken.
Number of Servings: 2
Recipe submitted by SparkPeople user TRI-CHICK.
