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!

2 comments:

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.