Publix Aprons

Chicken and Spring Greens Skillet

Chicken and Spring Greens Skillet
Total Time:
30 minutes


Juice of 1 orange
2 tablespoons balsamic vinegar
12 basil leaves
8 mint leaves
8 cups mixed baby spring greens
1 yellow sweet pepper, cut into bite-size strips
3 cloves garlic, sliced
4 green onions, cut into 1/2-inch pieces
1 lb boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/2 cup green peas
1/2 cup grape tomatoes
1/2 cup golden grape tomatoes


  • Squeeze orange for 1/4 cup juice; combine with vinegar and set aside.
  • Tear basil and mint into small pieces and toss with greens.
  • Cut pepper into small strips, slice garlic thinly, cut green onions.
  • Coat chicken with salt and pepper.


  1. Line a serving platter with 2 cups greens mixture.
  2. Preheat large nonstick sauté pan on medium high 2–3 minutes. Place chicken in pan and cook 3–4 minutes on each side or until browned and 165°F. Transfer to cutting board.
  3. Add bell pepper and garlic to pan; cook 3–4 minutes or until garlic begins to brown lightly, stirring occasionally. Stir in green onions and peas, and tomatoes; cook 3–4 minutes or until tomatoes begin to soften. Add juice and vinegar mixture to pan. Bring to a boil for 30 seconds; remove from heat.
  4. Stir in remaining greens mixture 1 cup at a time. Plate wilted green mixture over fresh greens on platter. Slice chicken and place over greens; serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; SAT FAT 2g; TRANS FAT 0g; CHOL 95mg; SODIUM 270mg; CARB 16g; FIBER 5g; SUGARS 7g; PROTEIN 39g; VIT A 130%; VIT C 150%; CALC 8%; IRON 20%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star