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Lemon Chicken and Collard Greens

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Already-cooked chickens are sometimes my savior.  On days when I come home from work and don’t feel like cooking, I like to thank the world for the fact that you can buy a delicious cooked chicken from the grocery store.  But, in lieu of my laziness, you are free to cook your own chicken!  Slow-cooked or oven-roasted would work best for this recipe.



  • Cooked chicken of any sort
  • 1/2 cup broth (I used vegetable because it’s the only kind I’ve found without added sugar)
  • 1/2 lemon
  • 1/2 tbl parsley, 1/2 tbl basil
  • 1 tsp sea salt or Himalayan salt

Collard Greens:

  • 2 bunches of collard greens (~1.5 lbs)
  • 1/2 cup broth
  • 1/2 lemon
  • 1/2 tbl paprika
  • 1 tsp sea salt or Himalayan salt


  1. Add the chicken, broth, and lemon to one pot and let simmer on low for ~10 minutes on the stove.
  2. Chop or rip the collard greens (using the leaves and not the stem/spines, which can taste bitter — your choice though) and place in another pot with the broth and lemon. Cook at medium heat for ~10 minutes.
  3. Once everything’s almost done, add the spices, shred the chicken using two forks (it should practically fall apart), and that’s it!!!

I like to keep recipes simple, and I’m not even sure this one falls under the category “Recipes,” but it is what I had for dinner tonight!  It’s also delicious and fully paleo, Whole 30-approved.

Sidenote, when I was grocery shopping earlier today, I looked at some chicken broth at the store — the organic, “good” kind.  What do I fine in the list of ingredients?  “Chicken flavor”…  I love how the word “flavor” is used as a catch-all in the food industry, but at this point it just sketches me out because it’s definition is so hard to pin down.  I went on a mission to find out how bottled sparkling water is flavored (it says something about “naturally flavored” on the bottle), and the company simply compared the process to getting coffee grounds from coffee beans…  That’s all well and good, but in what universe is “root beer float” considered a derivative of a natural flavor?


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