Recipe: Zesty Chicken with Rice and Black-Eyed Peas

ZESTY CHICKEN WITH RICE AND BLACK-EYED PEAS

1 tsp. paprika
1/4 tsp. red pepper flakes
1/4 tsp. celery salt (or 1/4 tsp. celery seed plus salt, to taste)
1/4 tsp. mustard seed
1/8 tsp. cinnamon
1/8 tsp. ginger
4 skinless, boneless chicken breasts, 1 lb. total
2 Tbsp. olive oil, divided
2 cloves garlic, minced
1 large onion, chopped
1 tsp. hot sauce
1 cup brown basmati rice, cooked per package directions
1 (15 oz.) can unsalted black-eyed peas, rinsed and drained
1/4 cup green onions, sliced

Preheat oven to 350 degrees F.

In a small bowl, combine paprika, red pepper, celery salt, mustard seed, cinnamon and ginger. Sprinkle the spice rub over chicken.

Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add chicken to skillet and cook 2 minutes on each side. Place skillet in oven and bake for 10-15 minutes or until chicken is cooked. Remove from oven, cover and keep warm.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add garlic and onion and saut 3 minutes. Stir in hot sauce, cooked rice and black-eyed peas. Cook approximately 3 minutes, stir often until thoroughly heated.

Off heat, sprinkle the rice mixture with green onions, top with chicken and serve.

Makes 4 servings

Per serving: 330 calories, 10 g total fat (1.5 g saturated fat), 27 g carbohydrate, 33 g protein, 5 g dietary fiber, 160 mg sodium.

Source: the American Institute for Cancer Research