Cumin-Lime Chicken Thighs
Black-Eyed Pea Salad
Ingredients
- 1 lb boneless, skinless chicken thighs
- ½ tsp ground cumin
- ¼ tsp salt
- 1 Tbsp olive oil
- 2 limes, halved
Instructions
- Sprinkle chicken with cumin, salt, and pepper, if desired. Cook chicken in hot oil in a large skillet 4 to 5 minutes per side or until done. Remove chicken from pan.
- Add limes to skillet; cook 2 to 3 minutes or until charred. Squeeze lime juice over chicken.
Side Dish Ingredients
- ½ (16-oz) pkg frozen black-eyed peas (about 1⅔ cups)
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- 1½ tsp lemon juice
- ¼ tsp salt
- ⅛ tsp pepper
- ½ red bell pepper, diced
- ¼ cup sliced red onion
Side Dish Instructions
- Cook peas according to package directions; cool.
- Whisk together cilantro, oil, lemon juice, salt, and pepper in a bowl. Add peas, bell pepper, and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
226
|
157
|
383
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 1 | 22 | 23 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 348 | 200 | 548 |
Low Calorie Meal Plan
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