Cajun Chicken with Collard Green Slaw by Millie Peartree
7
Points®
Total time: 55 min • Prep: 40 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Plain low fat Greek yogurt
5⅓ oz
Cider vinegar
¼ cup(s)
Extra virgin olive oil
2 Tbsp
Sugar
1 Tbsp, or honey
Dijon mustard
2 tsp
Celery seeds
1 tsp, or celery salt
Red cabbage
1½ cup(s), shredded
Collard greens
1½ cup(s), chopped, shredded
Shredded carrots
1 cup(s)
Granny Smith apple
1 medium, cut into matchsticks
Table salt
2 pinch(es), or to taste
Black pepper
2 pinch(es), or to taste
Garlic powder
1 Tbsp
Onion powder
1 Tbsp
Paprika
2 tsp, sweet variety
Kosher salt
2 tsp
Ground cumin
1½ tsp
Black pepper
1 tsp
Chili powder
1 tsp
Cayenne pepper
¼ tsp
Uncooked skinless boneless chicken breast
1½ pound(s), 4 [6 oz] pieces
Extra virgin olive oil
2 Tbsp
Instructions
1
Whisk together the yogurt, vinegar, oil, sugar or honey, mustard, and celery seeds. Place the cabbage, collards, and carrots in a large bowl; toss with the yogurt dressing (reserving some for another use if you prefer less dressing) and season with salt and pepper. Right before serving, prep and add the apple.
2
In a large bowl, combine the garlic powder through the cayenne; add the chicken and rub generously all over.
3
In a large nonstick skillet, heat the oil over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes per side until the chicken is cooked through and reaches an internal temperature of 165℉.
4
Serve the chicken with the slaw.
5
Serving size: 1 chicken breast and about 1 cup slaw
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