mustard chicken with black-eyed pea salad

30 Aug

When my son asked what was in the salad, and I told him “black-eyed peas”, his reply was “you mean, like the band?’  If that’s what gets him to try it, who am I to complain?  He did eat a good sized portion too.

You can prepare this meal in the time it takes to preheat your broiler!

Mustard Chicken with Black-Eyed Pea Salad

  • 4 (5 oz. each)  boneless, skinless chicken breasts
  • 3 Tbsp. plus 1 tsp. coarse-grained mustard
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 (15 oz) can black-eyed peas, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1/3 cup chopped red onion
  • 1/4 cup apple-cider vinegar
  • 3 Tbsp. chopped fresh flat-leafed parsley

Spray broiler rack with non-stick spray; preheat broiler to high.

Combine chicken, 3 tablespoons of mustard, 1/4 tsp. salt and 1/4 tsp. of the pepper in a ziplock bag.  Massage to coat, then place chicken on broiler rack and broil 4 inches from heat, turning once, until chicken is cooked through, about 4-5 minutes each side.

To make salad, stir together black-eyed peas, corn, onion, vinegar, parsley and the remaining 1 teaspoon mustard, 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.

Serves 4.  Each serving (5 oz. chicken breast and 2/3 cup salad) has 7 Weight Watcher pts+.

Recipe adapted from Everyday Food.


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