- make this recipe
- user reviews (0)
-
Nonstick cooking spray
-
2
medium skinless, boneless chicken breast halves (about 8 ounces total)
-
1/3
cup reduced-sodium chicken broth
-
3
- 4
cloves garlic, minced
-
1/8
teaspoon crushed red pepper
-
1/8
teaspoon coarsely ground black pepper
-
8
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.
- Servings Per Recipe 2,
- Calories 175,
- Protein (gm) 30,
- Carbohydrate (gm) 9,
- Fat, total (gm) 2,
- Cholesterol (mg) 66,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Vitamin A (IU) 6463,
- Vitamin C (mg) 81,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 218,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 265,
- Potassium (mg) 682,
- Calcium (DV %) 141,
- Iron (DV %) 3,
- Vegetables () 3,
- Very Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
