NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

2 cup Collard greens

0.25 cup Full-fat coconut milk

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, dried oregano, and fresh lemon zest.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest, keeping the juices in the pan.

• 5

  Lower the heat to medium and add the diced yellow onion to the same skillet, sautéing for 3 minutes until translucent.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant, then add the chopped collard greens.

• 7

  Pour in the full-fat coconut milk and stir to combine, scraping up any browned bits from the bottom of the pan.

• 8

  Simmer the greens for 5 to 8 minutes until they are tender and the sauce has thickened into a velvety consistency.

• 9

  Stir the lemon juice into the greens and season with an extra pinch of salt if desired.

• 10

  Slice the rested chicken breast and serve it immediately over the bed of creamy collard greens.