Photo by: Photo: Kan Kanbayashi

Spiced Chicken with Sautéed Collards and Peppers

  • Yield: Makes 4 servings


  • 2 tablespoons olive oil
  • 4 none 6-ounce boneless, skinless chicken breasts
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • none Kosher salt and black pepper
  • 1 none large red onion, thinly sliced
  • 1 none red bell pepper, thinly sliced
  • 1 none large bunch collard greens, thick stems removed


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.

Nutritional Information

Amount per serving
  • Calories: 302none
  • Calories from fat: 34%
  • Protein: 38g
  • Carbohydrate: 12g
  • Sugars: 3g
  • Fiber: 6g
  • Fat: 11g
  • Saturated fat: 2g
  • Sodium: 588mg
  • Cholesterol: 94mg

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Spiced Chicken with Sautéed Collards and Peppers Recipe