Spiced Chicken with Sautéed Collards and Peppers

Spiced Chicken with Sautéed Collards and Peppers Recipe
Photo: Kan Kanbayashi

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 5 Minutes

Nutritional Information

Calories 302
Caloriesfromfat 34 %
Protein 38 g
Carbohydrate 12 g
Sugars 3 g
Fiber 6 g
Fat 11 g
Satfat 2 g
Sodium 588 mg
Cholesterol 94 mg

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

Preparation

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the cumin, cayenne, and 1/2 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 the 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing, until just tender, 2 to 3 minutes. Serve with the chicken.

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

Kate Merker,

Real Simple

November 2008
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