1poundboneless skinless chicken breastcubed; *Partially frozen chicken is easier to cube
1/4cuplemon juice
2tablespoonspure maple syrup
2teaspoonscayenne pepper
sea salt and freshly ground black pepperto taste
1clovegarlicminced
2cupsparsnipsshredded
1largeavocadopitted, peeled and sliced
4large leavescollard greens
Instructions
In a large zipper-topped plastic bag, place first 6 ingredients (chicken through garlic).
Seal bag and refrigerate for at least 1 hour.
Preheat oven to 375 degrees.
Pour the contents of the bag into a large baking dish; bake for 25 minutes or until chicken is no longer pink in the center.
Using a slotted spoon, transfer chicken to a plate; set aside to cool.
Evenly layer parsnips, sliced avocados and chicken on collard green leaves; wrap and serve.
Notes
SERVING SUGGESTION: Grated Beet Salad – grate washed and peeled beets into a bowl; drizzle with a little rice vinegar, lime juice and extra virgin olive oil; salt and pepper to taste then toss well and serve. NUTRITION: 300 Calories; 10g Fat (28.1% calories from fat); 29g Protein; 26g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 94mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.