Cajun Chicken With Collard Greens

This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil
• 24  ounces boneless skinless chicken breasts
• 2  teaspoons  blackening seasoning or 2  teaspoons  cajun seasoning
•  kosher salt & freshly ground black pepper
• 4  garlic cloves, sliced
• 1  red bell pepper, sliced
• 1  bunch  collard greens, stems discarded and leaves cut into strips (about 10 cups)
• 1 (15 ounce) can black-eyed peas, drained and rinsed

Directions

1. In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
3. Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
4. Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
5. Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.