Weeknight Chicken & Collard Greens
Peace! If you’re craving a hearty dinner reminiscent of those amazing meals your grandma used to make, know that you can still feel those comforts without the carbs. Sure, cornbread and macaroni & cheese are staples at most Sunday soul food dinners, but they are packed with carbohydrates, sugar, and processed gunk. Plus, I’ll soon be uploading recipes for cleaner alternatives to these types of foods so we can still enjoy the flavors we grew up loving, without the added health risks.
For this meal we simply seasoned our chicken (thighs and breasts) with salt, pepper, a Cajun blend, and a hint of cayenne pepper, before placing in a baking pan and cooking for about an hour at 400 degrees covered in foil to retain as much moisture as possible.
For the collard greens I first cleaned them thoroughly, then placed them in a saucepan with 1 ½ cups of water and allowed them to come to a boil. Once boiling, I added 1 cup of bone broth and seasonings, before covering with a lid, reducing the heat to medium, and allowing to simmer for about 40 minutes while we waited for the chicken to be done.
After the chicken was completely done, I used about ¼ cup of the juices to add additional flavor to the greens. Of course, this was a quickened version of how one would typically prepare collard greens for a Sunday dinner or holiday, but for a quick week night meal it truly hit the spot!