Rating: 4 stars
22 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
  • 22 Ratings
Kate Merker

Gallery

Credit: Kan Kanbayashi

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

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  • Season the chicken with the cumin, cayenne, and ½ teaspoon salt. Cook until browned, 3 to 4 minutes per side.

  • Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.

  • 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.

  • Meanwhile, thinly slice the collard leaves crosswise. Add to the skillet along with ½ teaspoon salt and ¼ teaspoon pepper.

  • Cook, tossing, until just tender, 2 to 3 minutes. Serve with the chicken.

Nutrition Facts

302 calories; protein 38g; carbohydrates 12g; sugars 3g; fiber 6g; fat 11g; saturated fat 2g; sodium 588mg; cholesterol 94mg.
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