Categories: chicken-main dish

Ingredients

• 4 5 oz. skinless, boneless chicken breast halves
• 3 Tbsp. lemon juice
• 1 Tbsp. olive oil
• 3/4 tsp. ground turmeric
• 3/4 tsp. ground cumin
• 3/4 tsp. ground cinnamon
• 2 cloves garlic, minced
• 14 cups stemmed and chopped Swiss chard
• 1 to 2 Tbsp. water (optional)
• 1/4 cup chopped pitted prunes
• 2 Tbsp. balsamic vinegar
• 1/4 cup coarsely chopped pistachios

Directions

1. place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl whisk together lemon juice, oil, turmeric, cumin, cinnamon, 1/8 tsp. salt and 1/8 tsp. black pepper. Pour marinade over chicken. Seal bag, turn to coat chicken. Marinate in the refrigerator 1 to 8 hours, turning bag occasionally. Drain chicken, discarding marinade.
2. For a charcoal or gas grill, place chicken on the grill rack directly over medium heat. Cover and grill 12 to 15 minutes or until chicken is no longer pink (165 degrees). Turning once halfway through.
3. Meanwhile, coat an extra-large skillet with non-stick cooking spray, heat over medium-high heat. Add Swiss chard; cook 2 to 4 minutes or just until chard is wilted but tender, stirring frequently and adding the water if needed to moisten. Remove from heat. Sprinkle with 1/8 tsp. salt and 1/8 tsp. black pepper. Stir in prunes and vinegar.
4. Spoon chard mixture onto a serving platter. Top with chicken and pistachios.

5. per Serving: carb. 15g

6. cal. 291

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