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Skillet Chicken with Winter Greens

Yields12 Servings

 Ingredients:
 2 boneless and skinless chicken breasts (about 1¼ pounds)
 1 tablespoon olive oil, plus a little more for drizzling greens
 6 tablespoons low-sodium chicken broth, or water
 1 bunch kale, collards, chard or cabbage, roughly chopped or torn into 1 inch pieces
 2 fresh garlic cloves, finely chopped
 salt and pepper, to taste
 1 lemon, cut in half
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Directions:

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1.Wash hands well with soap and warm water. Wash produce well and chop as directed.

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2.Cut chicken breasts into ¼ inch slices.

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3.Sprinkle and toss with salt and pepper on each side. 4.Heat a skillet or sauté pan over medium high heat. Add oil and place chicken breast pieces into pan. (Note: For best results, allow some space between chicken pieces. If the pan is too small to fit all of the chicken pieces, cook two batches.)

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5.Cook for 3-5 minutes before flipping chicken pieces over.

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6.Cook for another 3-5 minutes on second side, until chicken reaches an internal temperature of 165ºF.

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7.Once fully cooked, move chicken to a plate and cover to keep warm.

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8.Pour broth into pan and scrape bits from bottom of pan with spatula.

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9.Place garlic and greens in pan and cover. Cook for 5-7 minutes, stirring occasionally until greens are wilted and bright green.

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10.Season with a drizzle of olive oil, salt and pepper. 11.Split greens between plates and top with chicken. Squeeze lemon juice over plate.

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12.Serve immediately.

Nutrition Facts

12 servings

Serving size

4

Amount per serving
Calories129
% Daily Value *
Total Fat 55g71%

Saturated Fat 1g5%
Cholesterol 43mg15%
Sodium 123mg6%
Total Carbohydrate 5g2%

Dietary Fiber 2g8%
Total Sugars 1g
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.