Name: Chicken breast with greens and toast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/2 cup panko bread crumbs; 1 large egg white; 5 oz collard greens, stems removed and leaves chopped; 1/3 cup reduced-sodium chicken broth; 3/4 tsp apple cider vinegar; 1/4 tsp garlic powder; 1/2 tsp red pepper flakes; 1/2 tsp salt; 2 slices sourdough bread, sliced; 1 tsp extra virgin olive oil; 1 tbsp hot sauce

Nutrition

Per serving

784 calories

Protein: 60g; 31% of calories
Carbs: 107g; 55% of calories
Fat: 13g; 15% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 370°F. In a small pot, combine the chopped collard greens, chicken broth, apple cider vinegar, garlic powder, red pepper flakes, and half the salt. Bring to a simmer over medium heat, cover, and simmer for 25 minutes, stirring once or twice.
While the greens simmer, season the chicken breast with the remaining salt. Dip the chicken into the egg white, then coat thoroughly with panko, pressing to adhere.
Place the chicken on a baking sheet and bake for 15 to 20 minutes. Just before the pan comes out, place the sourdough slices brushed with olive oil on the same sheet to toast until golden. Done when opaque in the center, 165°F.
Uncover the greens and increase heat to medium-high. Cook for 2 minutes until most liquid has evaporated. Serve the chicken drizzled with hot sauce alongside the greens and the warm sourdough toast.

Nutrition

Ingredients

Instructions

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