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Publix Aprons

Chicken and Spring Greens Skillet

Chicken and Spring Greens Skillet
Total Time:
30 minutes


Juice of 1 orange
2 tablespoons balsamic vinegar
12 basil leaves
8 mint leaves
8 cups mixed baby spring greens
1 yellow sweet pepper, cut into bite-size strips
3 cloves garlic, sliced
4 green onions, cut into 1/2-inch pieces
1 lb boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/2 cup green peas
1/2 cup grape tomatoes
1/2 cup golden grape tomatoes


  • Squeeze orange for 1/4 cup juice; combine with vinegar and set aside.
  • Tear basil and mint into small pieces and toss with greens.
  • Cut pepper into small strips, slice garlic thinly, cut green onions.
  • Coat chicken with salt and pepper.


  1. Line a serving platter with 2 cups greens mixture.
  2. Preheat large nonstick sauté pan on medium high 2–3 minutes. Place chicken in pan and cook 3–4 minutes on each side or until browned and 165°F. Transfer to cutting board.
  3. Add bell pepper and garlic to pan; cook 3–4 minutes or until garlic begins to brown lightly, stirring occasionally. Stir in green onions and peas, and tomatoes; cook 3–4 minutes or until tomatoes begin to soften. Add juice and vinegar mixture to pan. Bring to a boil for 30 seconds; remove from heat.
  4. Stir in remaining greens mixture 1 cup at a time. Plate wilted green mixture over fresh greens on platter. Slice chicken and place over greens; serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; SAT FAT 2g; TRANS FAT 0g; CHOL 95mg; SODIUM 270mg; CARB 16g; FIBER 5g; SUGARS 7g; PROTEIN 39g; VIT A 130%; VIT C 150%; CALC 8%; IRON 20%

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