Spiced Chicken with Creamed Greens

Name: Spiced Chicken with Creamed Greens
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: South African
Ingredients: 0.75 pound chicken breast (boneless, skinless, thinly sliced); 1 tablespoon olive oil; 0.5 yellow onion (medium, thinly sliced); 2 clove garlic (minced); 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon curry powder; 4 cup fresh kale (tough stems removed and chopped); 0.5 cup chicken broth; 0.25 cup heavy cream; 2 slice cornbread; 0.5 teaspoon salt (to taste); 0.25 teaspoon black pepper (to taste)

Pan-seared boneless chicken breast seasoned with aromatic spices, served alongside quickly creamed kale and a comforting slice of store-bought cornbread.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 2
Cuisine: South African
Difficulty: Easy
Cost: $3.92/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.75 pound chicken breast (boneless, skinless, thinly sliced)
1 tablespoon olive oil
0.5 yellow onion (medium, thinly sliced)
2 clove garlic (minced)
1 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon curry powder
4 cup fresh kale (tough stems removed and chopped)
0.5 cup chicken broth
0.25 cup heavy cream
2 slice cornbread
0.5 teaspoon salt (to taste)
0.25 teaspoon black pepper (to taste)

Instructions

Pat chicken breast dry and season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and 1/4 teaspoon curry powder.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, or until cooked through and lightly browned. Remove chicken from skillet and set aside.
Add yellow onion to the same skillet and sauté for 2-3 minutes until softened. Stir in minced garlic, remaining 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and 1/4 teaspoon curry powder, cooking for 30 seconds until fragrant.
Add chopped fresh kale to the skillet and sauté for 3-4 minutes until wilted. Pour in chicken broth and bring to a simmer, cooking for 2 minutes.
Stir in heavy cream and return the cooked chicken to the skillet. Heat through for 1-2 minutes.
Season the creamed kale and chicken with additional salt and black pepper to taste. Heat store-bought cornbread according to package directions, if desired.
Serve the spiced chicken over the creamed kale, with a slice of cornbread on the side.

Notes

For a bit of heat, add a pinch of red pepper flakes to the greens. Bagged pre-chopped kale can save prep time.

Nutrition (per serving)

Calories: 610
Protein: 45.3 g
Carbohydrates: 48.7 g
Fat: 28.9 g
Fiber: 9.2 g
Sodium: 720 mg
Saturated Fat: 8.5 g
Sugar: 7.3 g
Cholesterol: 125 mg