Chicken & Greens
A spread made with sharp Cheddar, pimentos, and mayonnaise, pimento cheese is a southern favorite, and is one inspiration of these grilled breasts.
Makes: 4 servings Total time: 30 minutes
|4||4boneless, skinless chicken breasts (6oz. each)|
|2||2Tbsp. olive oil|
|Salt and black pepper|
|1||1red bell pepper, lobed|
|4||4leaves collard greens|
|1⁄2||1/2cup shredded Cheddar|
|1||1Tbsp. minced fresh thyme|
Preheat grill to medium-high. Brush grill grate with oil.
Butterfly each chicken breast by slicing horizontally, stopping just before cutting all the way through to leave a “hinge.” Open breasts like a book. Brush breasts with 1 Tbsp. oil and season with salt and black pepper.
Brush bell pepper and collard greens with remaining 1 Tbsp. oil and season with salt and black pepper.
Grill bell pepper pieces, skin side down, covered, until charred, then flip and continue grilling until softened. Grill collard greens, covered, just until they soften and begin to char, 1–2 minutes. Remove and discard stems from greens, then roughly chop. Grill chicken, covered, cut side up, 4 minutes.
Sprinkle 2 Tbsp. Cheddar on half of each breast, and top other side with a bell pepper piece, collard greens, and thyme. Grill chicken 1 minute, then fold over cheese half and continue grilling until chicken is cooked through, 3–5 minutes more.
Per serving: 332 cal; 16g total fat (5g sat); 124mg chol; 293mg sodium; 5g carb; 2g fiber; 41g protein
Butterfly the breasts by slicing through them horizontally, leaving a narrow hinge on one side.
For an easy way to remove the greens from the ribs, use your kitchen shears to cut along the rib.