Spiced Chicken With Sautéed Collards And Peppers – a delicious recipe with olive oil, chicken breasts, ground cumin, cayenne pepper, Kosher salt, red onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400u00b0 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.
2
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.
3
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.
4
If you can't find collard greens at the market, Swiss chard or spinach will work just as well.
254
kcal
Calories
12
g
Fat
4
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 6-ounce boneless, skinless chicken breasts, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and more.
Yes, Spiced Chicken With Sautéed Collards And Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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