Dinner

Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries is for Dinner.

Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries takes 15 minutes to prepare.

Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries takes 35 minutes to cook.

Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries makes 2 servings.

The ingredients for Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries are:

Carrot Fries
20 Baby Carrots, medium, halved the long way
3 TBS White Rice Flour
Seasonings, to taste

Dill Dijonnaise Chicken Strips
1/3 cup Yogurt, Fat Free
1 TBS Parsley, fresh
2/3 TBS Dijon Mustard
2/3 TBS Dill Weed, fresh
2/3 tsp lemon juice
2 Chicken Thighs, boneless and skinless
Salt and Pepper, to taste (optional)

Black Eyed Pea Chili
1/2 Onion, diced
1/2 Green Bell Pepper, diced
1/2 Jalapeno Pepper, diced
1 cup (or 1/2 a 15 ounce can) Black Eyed Peas, drained and rinsed
1 clove Garlic
1/2 TBS Chili Powder
1/2 can of 28 ounce Stewed Tomatoes
1/4 cup Chicken Broth, low sodium
1 TBS Cilantro, fresh

Here is how you make Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries:

Carrot FriesPreheat oven to 350 F.Spray baking tray with cooking spray.Batter halved baby carrots with rice flour and place on tray.Season with whatever spices you like.Spray tops of carrots with cooking spray.Bake in oven for 35 minutes, flipping half way through.Dill Dijonnaise Chicken StripsMix yogurt, parsley, Dijon, dill and lemon juice in a bowl and place in refrigerator.Spray baking tray with cooking spray.Cut thighs into strips and place on tray.Sprinkle salt and pepper over chicken to taste.Bake 20 minutes (or until chicken is cooked through), flipping half way through.When the chicken is finished cooking immediately toss in Dill Dijonnaise sauce.Black Eyed Pea ChiliPan fry in cooking spray the onion, bell pepper, jalapeno and black eyed peas for 5 minutes.Add garlic and chili powder and fry 1 more minute.Add tomatoes and chicken broth.Bring to boil, then simmer for 20 minutes.Scoop into 2 bowls evenly and garnish with cilantro.Serving Size: makes 2 2-cup servingsNumber of Servings: 2Recipe submitted by SparkPeople user JADED_PEARL.

The nutritional information for Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 338.5

• Total Fat: 3.9 g
• Cholesterol: 58.1 mg
• Sodium: 633.6 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 9.4 g
• Protein: 22.2 g

Dill Dijonnaise Chicken Strips with Black Eyed Pea Chili and Carrot Fries is French cuisine.