Spiced Chicken with Sauteed Collards and Peppers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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.
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