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Cajun Chicken with Collard Greens
by Rebecca Smith
serves: 4
  Real Simple - Pan fried chicken breasts with a side of collard greens
Ingredients:
  4 tbsp   olive oil
  4 6-oz   boneless, skinless chicken breasts
  2 tsp   blackening or Cajun seasoning
    kosher salt
    black pepper
  4   cloves garlic, sliced
  1   red bell pepper, sliced
  10 cups   bunch collard greens, stems discarded and leaves cut into strips
  1   15-oz can black-eyed peas, rinsed
Directions:
  1.Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with blackening seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
2.Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.
3.Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.
4.Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.
5.Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.
6.Stir in the black-eyed peas and cook until heated through, 1 to 2 minutes more. Serve with chicken.