Spiced Chicken With Collard Green Sauté

Spiced Chicken With Sauteed Collards and Peppers
Kan Kanbayashi
Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
4
6-ounce
boneless, skinless chicken breasts
1
teaspoon
ground cumin
1/4
teaspoon
cayenne pepper
kosher salt and black pepper
1
large red onion, thinly sliced
1
red bell pepper, thinly sliced
1
large bunch collard greens, thick stems removed

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Season the chicken with the cumin, cayenne, and ½ teaspoon salt. Cook until browned, 3 to 4 minutes per side.
  3. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.
  4. Return the skillet to medium heat and add remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 6 to 8 minutes.
  5. Meanwhile, thinly slice the collard leaves crosswise. Add to the skillet along with ½ teaspoon salt and ¼ teaspoon pepper.
  6. Cook, tossing, until just tender, 2 to 3 minutes. Serve with the chicken.
Kate Merker
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 102
  • Protein 38 g
  • Carbohydrate 12 g
  • Sugar 3 g
  • Fiber 6 g
  • Fat 11 g
  • Sat Fat 2 g
  • Sodium 588 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.