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