Скачать или смотреть Chicken, Grits and Collard Greens - An Easy to Prepare Meal for the Whole Family!

Chef Ashley and Dr. Whitney Strauss, Executive Director, AdvoCare Foundation are cooking a healthy and favorable dish with everyday ingredients you probably already have in your kitchen. Add this meal to the family rotation for healthy living!

To learn more about our programs, visit us at www.choicesforkids.org.

LEARN. COOK. THRIVE.

Creamy Grits with Sautéed Chicken & Braised Collards
Serves 4

Ingredients
For the Grits:
1 cup yellow stone-ground grits
2 cups chicken stock
2 cups heavy cream
2 tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon C.H.O.I.C.E.S. seasoning

For the Chicken:
2 large boneless, skinless chicken breasts (butterflied for 4 thinner pieces)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon C.H.O.I.C.E.S. seasoning

For the Collards:
1 bunch collard greens, stems removed and sliced
1 red bell pepper, thinly sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
½ cup chicken or vegetable broth
Salt and pepper to taste

Optional: pinch of red pepper flakes or ½ teaspoon C.H.O.I.C.E.S. seasoning

Instructions
1. Make the Grits:
In a saucepan, bring chicken stock and cream to a simmer. Whisk in grits. Add salt, pepper, garlic powder, onion powder, and C.H.O.I.C.E.S. seasoning. Simmer on low for 25–35 minutes, stirring regularly until tender. Stir in butter at the end. Keep warm.

2. Sauté the Chicken:
Season butterflied chicken on both sides. Heat olive oil in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through. Let rest before slicing.

3. Braise the Collards:
In a large pan, sauté bell pepper and shallots in olive oil for 3–4 minutes. Add garlic and tomatoes; cook 1–2 minutes more. Add collard greens, then pour in broth. Season and cover. Simmer on low 15–20 minutes until tender.

To Serve:
Spoon creamy grits into each bowl or plate.
Top with sliced chicken breast.
Add a generous portion of braised collard greens on the side or over top.

Optional: Drizzle a little pan juice from the greens or a touch of olive oil over the chicken.