CHICKEN AND GREENS DIET RECIPES

Steps:

• Lightly coat a medium skillet with cooking spray. Heat skillet over medium heat. Lightly sprinkle chicken with salt and black pepper. Add chicken to hot skillet; cook until chicken is brown, turning once. Reduce heat to medium-low. Cook, covered, for 10 to 12 minutes or until chicken is tender and no longer pink.
• Meanwhile, in a large saucepan or Dutch oven combine broth, garlic, crushed red pepper, and the 1/8 teaspoon black pepper. Bring to boiling. Stir in greens; reduce heat. Simmer, covered, for 9 to 12 minutes or just until greens are tender, stirring once or twice.
• To serve, divide the greens and their juices between 2 dinner plates. Cut chicken diagonally into slices; arrange chicken slices on top of greens. Drizzle the chicken with balsamic vinegar and if desired, garnish with sweet pepper.

Steps:

• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
• Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
• Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.