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Gluten-Free

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.

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None
Darren Kemper
Servings
4
Prep Time
45 min
Cook Time
45 min
Duration
90 min

Ingredients

  • 3 tbsp extra-virgin olive oil, divided
  • 1 tbsp rice vinegar
  • 3 cloves garlic, chopped
  • 1 tbsp each chopped fresh rosemary and oregano
  • 1 1/2 tsp each ground ginger and turmeric
  • 4 5-oz boneless, skinless chicken breasts, pounded 
1/4 to 1/2-inch thick
  • 1/2 tsp sea salt, divided
  • 1 1/2 cups plain yogurt (TRY: Traderspoint Creamery Plain Whole Milk Yogurt)
  • 5 to 6 scallions, sliced
  • 4 to 6 limes, juiced 
(about 7 tbsp)
  • 2 tbsp raw honey
  • 2 small carrots, shredded
  • 1 small jicama, shredded
  • 1 small zucchini, shredded
  • 12 leaves of collard greens, thick ribs removed

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size 3 collard wraps
  • Calories 410
  • Carbohydrate Content 30 g
  • Cholesterol Content 89 mg
  • Fat Content 17 g
  • Fiber Content 7 g
  • Protein Content 35 g
  • Saturated Fat Content 4 g
  • Sodium Content 393 mg
  • Sugar Content 18 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g