Cajun Chicken with Collard Greens

a-da! We made it to the end of Real Simple's 28-meals plan, and I'm glad we end on a high note. This really was a delicious fix, and as has been the case all four weeks, I'm more excited about the sides than the main entree. I really can't remember ever having eaten black-eyed peas before, but I certainly enjoyed them along with the red pepper and collard greens.

Cajun Chicken with Collard Greens



Serves 4

Hands-on Time: 30m

Total Time: 30m

Ingredients

* 4 tablespoons olive oil
* 4 6-ounce boneless, skinless chicken breasts
* 2 teaspoons blackening or Cajun seasoning
* kosher salt and black pepper
* 4 cloves garlic, sliced
* 1 red bell pepper, sliced
* 1 bunch collard greens, stems discarded and leaves cut into strips (about 10 cups)
* 1 15-ounce can black-eyed peas, rinsed

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with blackening seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.

2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.

3. Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.

4. Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.

5. Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.

6. Stir in the black-eyed peas and cook until heated through, 1 to 2 minutes more. Serve with chicken.

Tip

These collard greens are also tasty served with pork chops.

Nutritional Information

Calories 392; Fat 18g; Sat Fat 3g; Cholesterol 94mg; Sodium 835mg; Protein 40g; Carbohydrate 18g; Sugar 2g; Fiber 6g; Iron 3mg; Calcium 181mg