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HOPE YOU DON'T MIND ME POSTING THIS IN YOUR KITCHEN FIST
THIS LOOKED GOOD TO ME!
Ingredients
• 1 lb. boneless skinless chicken breasts cut into 1” cubes
• ½ tsp. salt
• ¼ tsp. pepper
• 3 tsp. canola oil divided
• 1 medium onion, thinly sliced
• 6 garlic cloves, minced
• 2 Tbsp. minced fresh gingerroot
• 2 cans (15.5oz each) black-eyed peas rinsed and drained
• 1 can (28oz) crushed tomatoes
• 1 large sweet potato, peeled and cut into 1” cubes
• 1cup reduced-sodium chicken broth
• 1/4 cup creamy peanut butter
• 1.5 tsp. minced fresh thyme or ½ tsp. dried thyme, divided
• ¼ tsp. cayenne pepper
• Brown Rice, optional
• Sprinkle chicken with salt and pepper. In a large pot, cook chicken over medium heat in 2 tsp. oil for 4-6 miutes or unitl no longer pink; remove and keep warm. In the same pot, sauté onion in remaining oil until tender; Add the garlic and ginger; cook 1 minute longer.
• Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1 ¼ tsp. fresh thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through. Serve with rice if desired. Sprinkle with remaining thyme.
ENJOY!
Nutritional Facts (without brown rice)
1 ¼ cups =
275 calories
22g protein
32g Carbs
7g Fat
THIS LOOKED GOOD TO ME!
Ingredients
• 1 lb. boneless skinless chicken breasts cut into 1” cubes
• ½ tsp. salt
• ¼ tsp. pepper
• 3 tsp. canola oil divided
• 1 medium onion, thinly sliced
• 6 garlic cloves, minced
• 2 Tbsp. minced fresh gingerroot
• 2 cans (15.5oz each) black-eyed peas rinsed and drained
• 1 can (28oz) crushed tomatoes
• 1 large sweet potato, peeled and cut into 1” cubes
• 1cup reduced-sodium chicken broth
• 1/4 cup creamy peanut butter
• 1.5 tsp. minced fresh thyme or ½ tsp. dried thyme, divided
• ¼ tsp. cayenne pepper
• Brown Rice, optional
• Sprinkle chicken with salt and pepper. In a large pot, cook chicken over medium heat in 2 tsp. oil for 4-6 miutes or unitl no longer pink; remove and keep warm. In the same pot, sauté onion in remaining oil until tender; Add the garlic and ginger; cook 1 minute longer.
• Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1 ¼ tsp. fresh thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through. Serve with rice if desired. Sprinkle with remaining thyme.
ENJOY!
Nutritional Facts (without brown rice)
1 ¼ cups =
275 calories
22g protein
32g Carbs
7g Fat
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