Roasted Beet and Braised Collard Greens with Herb-Crusted Chicken

Units:
Servings: Prep Time: 30 Cook Time: 60

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Trim and peel the beets, reserving the tops. Cut the beets into wedges.
  3. Toss the beet wedges with 2 tablespoons olive oil, balsamic vinegar, salt, and pepper. Place on a baking sheet and roast in the oven for 40-45 minutes, tossing halfway through.
  4. Meanwhile, remove stems from collard greens and roughly chop them. Rinse and dry the leaves thoroughly.
  5. Season chicken breasts with salt, pepper, thyme, rosemary, minced garlic, paprika, and lemon zest. Drizzle with 1 tablespoon olive oil.
  6. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear chicken breasts until golden brown, about 3-4 minutes per side. Remove and set aside.
  7. In the same skillet, add garlic and sauté until fragrant. Add chopped collard greens, chicken broth, honey, lemon juice, and red pepper flakes. Cover and let simmer for 20 minutes until the greens are tender.
  8. Return the chicken to the skillet with the collard greens and simmer for an additional 10 minutes or until the chicken is cooked through.
  9. Serve the chicken and collard greens alongside roasted beets. Garnish with chopped beet tops and additional lemon zest if desired.

Dietary Tags

Recipe By:

Chef AI

Roasted Beet and Braised Collard Greens with Herb-Crusted Chicken

Ingredients

  • 3 medium fresh beets with tops
  • 1 bunch collard greens
  • 6 boneless, skinless chicken breasts
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 lemon, juiced and zested
  • 3 cloves garlic, minced
  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes (optional)

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Trim and peel the beets, reserving the tops. Cut the beets into wedges.
  3. Toss the beet wedges with 2 tablespoons olive oil, balsamic vinegar, salt, and pepper. Place on a baking sheet and roast in the oven for 40-45 minutes, tossing halfway through.
  4. Meanwhile, remove stems from collard greens and roughly chop them. Rinse and dry the leaves thoroughly.
  5. Season chicken breasts with salt, pepper, thyme, rosemary, minced garlic, paprika, and lemon zest. Drizzle with 1 tablespoon olive oil.
  6. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear chicken breasts until golden brown, about 3-4 minutes per side. Remove and set aside.
  7. In the same skillet, add garlic and sauté until fragrant. Add chopped collard greens, chicken broth, honey, lemon juice, and red pepper flakes. Cover and let simmer for 20 minutes until the greens are tender.
  8. Return the chicken to the skillet with the collard greens and simmer for an additional 10 minutes or until the chicken is cooked through.
  9. Serve the chicken and collard greens alongside roasted beets. Garnish with chopped beet tops and additional lemon zest if desired.