Southern Baked Chicken with Quinoa and Collard Greens

This high-protein dinner brings together the comforting flavors of Southern cooking with a modern twist. Juicy baked chicken is seasoned with traditional spices, served alongside protein-rich quinoa and sautéed collard greens, creating a balanced meal that's both hearty and nutritious. Perfect for those looking to enjoy Southern comfort while maintaining a healthy diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 bunch collard greens, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
3. While the quinoa is cooking, season the chicken breasts with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
4. Place the seasoned chicken in a baking dish and drizzle with olive oil. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped collard greens and sauté for 5-7 minutes until wilted.
6. Stir in the apple cider vinegar, sugar, and red pepper flakes (if using), cooking for another 2-3 minutes.
7. Once the chicken is cooked, serve it alongside the fluffy quinoa and sautéed collard greens.