YOUR SOLIN GENERATED RECIPE
High-Protein Chicken and Potato Collard Wrap
Pan-seared chicken breast and roasted potatoes seasoned with smoky spices and tucked into a crisp collard green leaf for a savory, protein-packed bite.
INGREDIENTS
8 oz chicken breast
0.25 cup yellow potato
1 large collard green leaf
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
1 tbsp dijon mustard
PREPARATION
Dice the yellow potato into very small 1/4-inch cubes to ensure they cook quickly and evenly.
Season the chicken breast on both sides with sea salt, black pepper, garlic powder, and smoked paprika.
Lightly coat a non-stick skillet with olive oil and place over medium-high heat.
Add the chicken breast to the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
In the same skillet, add the diced potatoes and sauté for 5-8 minutes until the edges are golden brown and the centers are tender.
Prepare the collard green leaf by using a paring knife to shave down the thickest part of the center rib until it is flat and pliable.
Spread the Dijon mustard down the center of the collard leaf.
Layer the sliced chicken and roasted potatoes on top of the mustard, then fold the sides inward and roll the leaf tightly into a wrap.