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Ingredientes
- 2 Tbsp. Well-seasoned mustard to 3 Tbsp.
- 4 x Chicken breast halves skinned and boned
- 1 pkt Frzn black-eyed peas 10-oz package
- 32 ounce Canned beans combined kidney, garbanzos, white
- 1 med -large red onion finely minced
- 2 med -large ripe tomatoes coarsely minced
- 2 Tbsp. Fresh thyme, minced to 3 Tbsp.
- 2 Tbsp. Fresh oregano, minced to 3 Tbsp.
- 4 x Sun-dry tomato halves in oil, finely minced
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 3 Tbsp. Balsamic vinegar Black pepper to taste freshly grnd
Direcciones
- Heat broiler or possibly prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or possibly grill till they begin to brown.
- Turn and spread on additional mustard. Cook till done, then cut into narrow strips and place in serving bowl.
- Cook peas according to package directions, not more than 15 min.
- Drain.
- Drain liquid from canned beans and rinse thoroughly. Add in to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dry tomatoes.
- Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 138 | 59% |
| Total Fat 15.49g | 19% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.11g | |
| Cholesterol 59mg | 20% |
| Sodium 89mg | 4% |
| Potassium 279mg | 8% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.74g | 1% |
| Protein 19.72g | 32% |
