Berbere-Braised Chicken with Roasted Romanesco

Name: Berbere-Braised Chicken with Roasted Romanesco
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: African
Ingredients: 2.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 2 head Romanesco (cut into florets); 2 tablespoon olive oil; 1 can brown lentils (rinsed and drained); 4 cup collard greens (chopped); 1 red onion (medium, sliced thin); 1 tablespoon berbere spice blend; 1.5 cup chicken broth; 0.5 cup pumpkin seeds; 0.5 teaspoon salt; 1 lemon (cut into wedges)

Tender chicken breast braised in Ethiopian berbere spices served alongside earthy lentils and oven-roasted romanesco.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: African
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Calorie
Low-Sugar
Low-Saturated-Fat
Low-Sodium
Low-Carb
Low-Fat

Ingredients

2.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
2 head Romanesco (cut into florets)
2 tablespoon olive oil
1 can brown lentils (rinsed and drained)
4 cup collard greens (chopped)
1 red onion (medium, sliced thin)
1 tablespoon berbere spice blend
1.5 cup chicken broth
0.5 cup pumpkin seeds
0.5 teaspoon salt
1 lemon (cut into wedges)

Instructions

Preheat oven to 400°F. Toss cut Romanesco florets on a large baking sheet with 1 tablespoon olive oil and 1/4 teaspoon of the salt. Roast for 25 minutes until tender and caramelized at the edges.
While Romanesco roasts, heat 1 tablespoon olive oil in a deep skillet over medium-high heat. Add sliced red onion and cook for 4 minutes until softened.
Add chicken breast pieces and berbere spice blend. Sauté for 5 minutes until chicken is lightly browned on all sides.
Pour in low-sodium chicken broth, rinsed brown lentils, and chopped collard greens. Season with the remaining 1/4 teaspoon salt.
Reduce heat to medium-low, cover, and simmer for 15 minutes until chicken registers 165°F on a meat thermometer and collards are tender.
Divide the braised chicken, lentils, and greens between plates alongside roasted Romanesco. Garnish with pumpkin seeds and fresh lemon wedges before serving.

Notes

Lentils and chicken absorb the berbere spices even more as they sit, making leftovers on Saturday exceptionally flavorful.

Nutrition (per serving)

Calories: 410
Protein: 54.5 g
Carbohydrates: 24.2 g
Fat: 10.8 g
Fiber: 9.4 g
Sodium: 340 mg
Saturated Fat: 2.1 g
Sugar: 3.8 g
Cholesterol: 105 mg