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Spiced Chicken with Sautéed Collards and Peppers

Photo: Kan Kanbayashi
Prep time 20 mins
Other time 5 mins
Yield

Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.