Time: 40 minutes
Simple Sub: You can easily substitute kale or spinach for the mustard greens if you would prefer.
Servie with Cumin and Chile Rice: Place 1 teaspoon cumin seeds, 1 teaspoon canola oil, ½ teaspoon crushed red pepper, and ¼ teaspoon kosher salt in a small saucepan over medium heat; cook 2 minutes, stirring occasionally. Add ¾ cup uncooked long-grain white rice to pan; cook 2 minutes, stirring occasionally. Add 1¼ cups fat-free, lower-sodium chicken broth to pan; bring to a boil. Reduce heat, cover, and simmer 15 minutes. Remove from heat; let stand 10 minutes or until liquid is absorbed. CALORIES 144; FAT 1.6g (sat 0.2g); SODIUM 301mg
View Recipe: Roasted Chicken with Mustard Greens