Spiced Chicken With Collard Green Sauté

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Ingredients

• 2  tablespoons  olive oil
• 4  6-ounce  boneless, skinless chicken breasts
• 1  teaspoon  ground cumin
• 1/4  teaspoon  cayenne pepper
• kosher salt and black pepper
• 1  large red onion, thinly sliced
• 1  red bell pepper, thinly sliced
• 1  large bunch collard greens, thick stems removed

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2. Season the chicken with the cumin, cayenne, and ½ teaspoon salt. Cook until browned, 3 to 4 minutes per side.
3. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.
4. Return the skillet to medium heat and add remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 6 to 8 minutes.
5. Meanwhile, thinly slice the collard leaves crosswise. Add to the skillet along with ½ teaspoon salt and ¼ teaspoon pepper.
6. Cook, tossing, until just tender, 2 to 3 minutes. Serve with the chicken.