Pan-Seared Chicken Breasts with Smoky & Spicy Collard Greens

Optavia Counts

• 1 Leaner
• 1 Healthy Fat
• 3 Green
• 3 Condiments

Simply seasoned chicken breasts served with paprika infused collards and tomatoes for a light smoky and mildly spicy flavor, this Pan-Seared Chicken Breasts with Smoky & Spicy Collard Greens Lean & Green recipe is a healthy option to make. Simple, yet elegant this recipe, developed by The Culinary Institute of America Consulting*, makes 2 servings (1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments).

Pan-Seared Chicken Breasts with Smoky & Spicy Collard Greens

Ingredients:

• 2, (8-oz.) boneless skinless chicken breasts
• ½ tsp salt, divided
• ¼ tsp ground black pepper
• 2 tsp olive oil
• ½ cup minced scallion
• 4 cups chopped collard greens
• 1 tsp smoked paprika
• ½ cup fresh diced tomatoes

Pan-Seared Chicken Breasts with Smoky & Spicy Collard Greens

Directions:

1. Season the chicken breast with the ground black pepper and half of the salt.
2. Preheat a skillet, add the olive oil and sear the chicken breasts until they are golden brown on both sides.
3. Once the chicken breasts are well-browned, remove them from the skillet and set aside.
4. Into the same skillet, add the scallions, collard greens, remaining salt, smoked paprika and 1 cup of water.
5. Cover with a lid and simmer gently for 5 minutes.
6. Once the greens are tender, add the diced tomatoes and continue to simmer for 2 minutes without a lid.
7. Add the seared chicken breasts back to the skillet, cover with a lid and simmer for 10 minutes until the chicken breasts reach an internal temperature of 165°F.
8. Divide the greens and pan juice evenly among two plates and top each with a chicken breast.