Down-Home Chicken n Greens

Chicken breasts and Southern-style greens make a dinner thats low in fat while rich in vitamins A and C.

  • Makes: 2 servings
  • Start to Finish: 35 mins
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Down-Home Chicken n Greens
Nonstick cooking spray
medium skinless, boneless chicken breast halves (about 8 ounces total)
cup reduced-sodium chicken broth
teaspoon crushed red pepper
teaspoon coarsely ground black pepper
cups torn mixed greens (such as mustard, beet, kohlrabi, kale, collard, and/or turnip greens) (8 to 10 ounces)
Balsamic vinegar (optional)
Red sweet pepper slices (optional)
  1. Lightly coat a medium skillet with cooking spray. Heat skillet over medium heat. Lightly sprinkle chicken with salt and black pepper. Add chicken to hot skillet; cook until chicken is brown, turning once. Reduce heat to medium-low. Cook, covered, for 10 to 12 minutes or until chicken is tender and no longer pink.
  2. Meanwhile, in a large saucepan or Dutch oven combine broth, garlic, crushed red pepper, and the 1/8 teaspoon black pepper. Bring to boiling. Stir in greens; reduce heat. Simmer, covered, for 9 to 12 minutes or just until greens are tender, stirring once or twice.
  3. To serve, divide the greens and their juices between 2 dinner plates. Cut chicken diagonally into slices; arrange chicken slices on top of greens. Drizzle the chicken with balsamic vinegar and if desired, garnish with sweet pepper.
Nutrition Facts (Down-Home Chicken n Greens)
    Per serving:
  • 175 kcal cal.,
  • 2 g fat
  • 1 g polyunsaturated fat,
  • 66 mg chol.,
  • 265 mg sodium,
  • 9 g carb.,
  • 5 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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