Chicken & Rainbow Chard – a One-dish Wonder

Rainbow chard is one of my new favorite greens!  It’s packed full of goodies and so easy to prepare.

I made a variation of this recipe as a pasta dish a few months ago when I first joined my local veggie co-op.

I have several variations for special diets and will include the changes at the end.

Start with your ingredients:

      • 2 large or 4 medium chicken breasts
      • 2 bunches rainbow chard
      • 1/2 large yellow onion
      • , sliced

      • 4 slices turkey bacon
      • , chopped

      • a few dashes of red-wine vinegar
      • Salt & pepper

Chop and wash your chard. Don’t worry about drying off too much – the extra water will create steam in the oven and help it become nice and tender.

Add chopped onions, turkey bacon, a few dashes of vinegar and any additional salt and pepper. Mix.

Season chicken breasts. I use Tony’s, yum! If you’re a purist, use just salt & pepper.

Coat a 13×9 casserole dish with olive oil spray. Add chard, and place chicken on top. Cover with Foil.
Bake for 40min at 350 F.
After 40 min, uncover, stir chard a little, and let bake another 10-20min until chicken is cooked through.

This is how it will look when it’s all done. The chard will cook down quite a bit, but it will be oh so tender!
And the smokiness from the turkey bacon combined with the sweetness of the onions will make you a chard believer!

Vegetarian option: omit turkey bacon & chicken, try replacing with smoked soy-sage or smoked tofu. Cooking time will decrease due to lack of chicken.

TSFL Lean, Green Meal: omit onions, add only 1 slice of turkey bacon. Replace onions with onion powder and count as condiment.

Low-sodium: Add only 1 slice turkey bacon, use salt-free seasoning on chicken.

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