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Spiced Chicken With Collard Green Sauté

Spiced Chicken With Sauteed Collards and Peppers
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2008

Nutritional Information

  • Per Serving
  • Calories 302Calories From Fat 102
  • Protein 38g
  • Carbohydrate 12g
  • Sugar 3g
  • Fiber 6g
  • Fat 11g
  • Sat Fat 2g
  • Sodium 588mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

Spinach
If you can’t find collard greens at the market, Swiss chard or spinach will work just as well. 

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