Power-Spiced Chicken in Collard Green Wraps with Jicama Slaw
In this recipe, we use a potent blend of herbs and spices – rosemary, oregano, ground ginger and turmeric – to marinate the chicken, both to bring in added antioxidants to the dish as well as to protect the chicken from any damage from the cooking process (although we cook on medium to minimize the effects as well!). Remember to opt for organic chicken whenever possible.
To a small bowl, combine 2 tbsp oil, vinegar, garlic, rosemary, oregano, ginger and turmeric. In a shallow baking dish, arrange chicken and pour spice mixture over top. Rub spices all over chicken and cover dish. Refrigerate for at least 2 hours, or as long as 24 hours.
Preheat oven to 200°F. In a large skillet on medium, heat 1 1/2 tsp oil. Season chicken with 1/4 tsp salt. To skillet, add 2 chicken breasts and cook until golden brown and opaque in the center, 6 to 9 minutes per side. Transfer to a large baking sheet and keep warm in the oven. Repeat with remaining 1 1/2 tsp oil and chicken.
In a medium bowl, stir together yogurt, scallions, lime juice and honey. To a large bowl, add carrots, jicama, zucchini and remaining 1/4 tsp salt; stir to combine. Just before serving, add about 3/4 cup of yogurt mixture to vegetable mixture and toss to combine. Slice chicken. Divide collard greens among 4 plates, then top each green with chicken and slaw. Wrap collard greens around chicken and slaw and serve with remaining yogurt mixture as a dipping sauce.
Our robust kale salad with seasoned poached chicken uses yogurt as the base for its creamy dressing, adding beneficial bacteria to every bite. We suggest looking for organic, grass-fed yogurt options. Anchovy fillets are optional here, but highly recommended – they contain omega-3 fatty acids, while being low in mercury and other toxins because they are a small fish.
A Portuguese specialty, piri piri are hot chiles that are blended into a pungent sauce. Here, we use them as a marinade for chicken thighs along with yogurt and a blend of spices. While yogurt is not traditional, it's a great substitute for oil in marinades such as this one. Try serving with grilled tomatoes and lemon wedges.