Lunch / Dinner
Chicken & Greens
A few fundamental ingredients, like collard greens, red bell pepper, and Cheddar, bring big flavor to this simple dish brimming with Southern influence.
Preheat grill to medium-high. Brush grill grate with oil.
Butterfly each chicken breast by slicing horizontally, stopping just before cutting all the way through to leave a “hinge.” Open breasts like a book. Brush breasts with 1 Tbsp. oil and season with salt and pepper.
Brush bell pepper and collard greens with remaining 1 Tbsp. oil and season with salt and pepper.
Grill bell pepper pieces, skin side down, covered, until charred, then flip and continue grilling until softened. Grill collard greens, covered, just until they soften and begin to char, 1–2 minutes. Remove and discard stems from greens, then roughly chop. Grill chicken, covered, cut side up, 4 minutes.
Sprinkle 2 Tbsp. Cheddar on half of each breast, and top other side with a bell pepper piece, collard greens, and thyme. Grill chicken 1 minute, then fold over Cheddar half and continue grilling until chicken is cooked through, 3–5 minutes more.
Butterfly the breasts by slicing through them horizontally, leaving a narrow hinge on one side.
For an easy way to remove the greens from the ribs, use your kitchen shears to cut along the rib.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 5g 25%
Cholesterol 124mg 41%
Sodium 293mg 12%
Carbs 5g 1%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.