The days are growing longer and winter's seemingly endless chill is starting to relent. Hallelujah. On this first official day of spring, I thought it would be fun to celebrate with a paleo recipe that bursts with fresh greens and herbs. This dish was inspired by "Chicken with Greens and Spring Onions" from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Ziff Cool.
4 boneless, skinless chicken breasts
5 tablespoons olive oil, divided
2.5-3 cups green onions, sliced
3-4 garlic cloves, minced
6 cups chopped greens (I used kale, chard and spinach)
1/3 cup chopped fresh dill
2 teaspoons sea salt (plus more to taste)
1 teaspoon freshly ground black pepper (plus more to taste)
3 rounded tablespoons herbes de Provence
Rinse chicken under cold water, pat dry and set aside. Preheat oven to 400. Heat 3 tablespoons of oil in a large skillet over medium heat. Add onions and garlic and sauté for 5 minutes. Add greens and dill, mix well and cook for 3-5 minutes. Remove greens from heat and transfer them to a bowl with a slotted spoon (reserving any of the extra juices). Mix the herbes de Provence, 2 teaspoons of sea salt, 1 teaspoon of pepper and 2 tablespoons of oil in a small bowl. Make long, horizontal incisions in each chicken breast, being careful not to cut through to the other side. Stuff the cooked greens into each breast, then rub the spice mixture under and over the chicken. Place the chicken in a roasting pan, cover with cooked greens juices and roast for 45 minutes. Let rest for 10 minutes before serving.