Blackened chicken with bacon-braised collard greens
Paleo, Gluten Free, Dairy Free, Soy Free
A classic Southern dish without the fuss or the calories. The chicken comes pre-marinated in a spice mix of thyme, basil, oregano, paprika, black pepper and cayenne. While collards cooked in bacon might leave you yearnin’ for more.
- 2 blackened marinated chicken breasts
- 2 strips bacon
- 2 shallots
- 2 cloves garlic
- large bunch collards
- 2 tablespoons red wine vinegar
Peel shallots and thinly slice.
Peel garlic and thinly slice.
Trim 1 inch off ends of collards, then roughly chop leaves into 2-inch pieces. Rinse under cold water and spin dry or set on paper towels, leaving slightly moist.
Nutrition per serving: 25