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With our CSA veggies, all the winter greens begin to look the same. Not with this Southwestern twist on the leafy greens!
In a deep skillet, heat olive oil over medium heat. When oil is glistening, add chicken pieces and season with salt, pepper, cumin and cayenne to taste. Cook 5 minutes, then add onion, garlic and peppers. Continue cooking, stirring occasionally, until onions are nearly translucent. Add diced tomato with juices and cook until just tender. Add black beans, corn and remaining seasonings. Cook 5 more minutes and add chicken broth, as needed, depending on desired saucy consistency. Add chopped greens and cover the skillet. Cook until greens are very wilted.
Serve over rice and top with sliced avocado and shredded cheddar cheese, if desired.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!