• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 chicken cutlets (about 3/4 pound total)

  2. 2 teaspoons chopped fresh oregano leaves

  3. 2 garlic cloves, smashed and peeled

  4. Coarse salt and ground pepper

  5. 2 tablespoons extra-virgin olive oil

  6. 2 bunches mustard greens, thick stems removed, coarsely chopped

  7. Reserved acorn squash from Glazed Pork Chops and Squash , cut into 1/2-inch pieces

  8. 1/4 cup grated Parmesan (1/2 ounce)

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine chicken, oregano, and garlic. Season with salt and pepper. Let sit 10 minutes. (To store, transfer to a zip-top bag and freeze, up to 5 days.) Discard garlic. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until cooked through, about 4 minutes, flipping once. Transfer to a plate and tent loosely with foil to keep warm.

  2. Add remaining tablespoon oil to skillet; add mustard greens and season with salt and pepper. Cook, tossing occasionally, until greens are tender, 7 minutes.

  3. Meanwhile, heat broiler with rack in middle. Place squash in an 8-inch square broilerproof baking dish and top with Parmesan. Broil until top is golden brown, about 5 minutes. Serve squash with chicken and greens.


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