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Chicken and Spring Greens Skillet
Recipes
Chicken and Spring Greens Skillet
4 servings
30 minutes total

Ingredients

  • 1 orange, for juice
  • 2 tablespoons balsamic vinegar
  • 12 leaves fresh basil
  • 8 leaves fresh mint
  • 8 cups spring mix salad greens
  • 1 yellow bell pepper
  • 3 cloves garlic
  • 4 green onions
  • 1 lb boneless, skinless chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ½ cup green peas
  • 1 cup grape tomato medley

Steps

    1. Juice orange (¼ cup); combine with vinegar and set aside. Tear basil and mint leaves into small pieces; combine with salad greens. Spread 2 cups greens mixture onto serving platter.
    2. Cut bell pepper into small strips, slice garlic thinly, and cut green onions into ½-inch pieces. Coat chicken with salt and pepper (wash hands).
    3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place chicken in pan; cook 3–4 minutes on each side until browned and 165°F. Remove chicken from pan and transfer to cutting board.
    4. Add bell peppers and garlic to pan; cook 3–4 minutes, stirring occasionally, until garlic is golden. Stir in green onions, peas, and tomatoes; cook 3–4 minutes until tomatoes begin to soften. Add juice mixture to pan; boil 30 seconds, then remove from heat.
    5. Stir remaining greens mixture into pan 1 cup at a time. Spread wilted greens mixture over greens on platter. Slice chicken and arrange over salad; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 320, Total Fat 11g, Sat Fat 2g, Trans Fat 0g, Chol 95mg, Sodium 390mg, Total Carb 15g, Fiber 4g, Total Sugar 6g, (Incl. 2g Added Sugars), Protein 38g, Vitamin D 0%, Calc 8%, Iron 20%, Potassium 15%