Wednesday, January 7, 2009

Spiced Chicken w/ Black Eyed Peas and Rice

An update on tonight's dinner. I made the Spiced Chicken w/ Black Eyed Peas and Rice from the Cooking Light "Weeknights" cookbook and it turned out really well. I've made it before but I have a tendency to over cook the chicken, which makes it tough. Tonight it was perfection! I hit it just right. I also used chicken tenderloins instead of the breasts the recipe called for; my family likes that cut better. (I buy bags of the individually frozen tenders so we can take out just as many as we need; great time saver.) My oldest loved it; the younger ones wouldn't touch it, of course. I had my half cup of the rice/peas mixture and 2 of the tenderloins (portion control!), a sprinkling of green onions, (a must with this recipe since it gives it some bite) then some green grapes on the side. Quick, easy, nutritious, and delicious!


Mark said...

That sounds awesome -- basically it's my favorite dish at my favorite Cuban place in Atlanta.

So glad you (and Abi!) are blogging now!

Kim said...

Comments! Totally cool- thanks. :) It's a quick and easy recipe; I can try to find a link for you on the Cooking Light web site later. (Gotta run for an errand right now.) I don't know if they'll have their cook book recipes on-line or not, but I'll poke around for it. I'm going to try to put recipe links up with my menu plans from now on anyway; that seems to be the thing to do for the "Menu Plan Monday" gals.