BBQ Chicken with Collard Greens and Crushed Sweet Potato

The Hearst Corporation's (parent company of The Daily Green) Cafe57 offers healthy and green meals as a part of their BWell Meal Program.

More Cafe57 Recipes:
Orange Rosemary Turkey with Roasted Sweet Potatoes and Arugula
Szechuan Shrimp with Mango Rice and Sesame Broccoli

SERVINGS
6-8

INGREDIENTS
6-4 ounce pieces of chicken breast
1 onion, diced
2 cloves garlic, chopped
1/4 tablespoon cayenne pepper
1/2 teaspoon chili pepper
1/4 cup red wine vinegar
1/2 cup molasses
2 bunches collard greens, washed and rough chopped
1/2 cup white wine vinegar
5 medium sweet potatoes, peeled and diced
1 cup nonfat milk
1 tablespoon honey
Salt and pepper

PREPARATION
1. In a 4 quart saucepot, saute half of the onion and garlic. Add the cayenne, chili powder, ketchup, vinegar and molasses. Simmer for 10 minutes and cool.

2. In a pan, saute the remaining onion and garlic. Add the collard greens and cook for 2-3 minutes. Add the red wine vinegar and season with salt and pepper.

3. Boil the diced sweet potatoes until tender. Warm the non-fat milk and whisk it into the potatoes. Add the honey and season with salt and pepper.

4. Lay the chicken pieces on a baking sheet in a flat layer. Brush with the BBQ sauce and place in a 375 degree Fahrenheit oven for 10 minutes.

COMMENTS ()