Broiled lemon, garlic, and ginger chicken with Sicilian collard greens


For my New year’s eve dinner, I decided to combine two recipes from two of my healthy cookbooks. The recipe for the Broiled chicken comes from the Candida Albicans Yeast-Free Cookbook and the recipe for the Sicilian collard greens with pine nuts and raisins comes from the Kind diet.  I would highly recommend you research Candida Albicans and how it can affect your body(Women, I am not just talking yeast infections). In addition, reading up on the vegetarian and vegan way of life is worth a glance too. I am not trying to convince you to give up meat (I doubt I will), but you should try not to eat it so much. Every meal does not have to contain meat. In fact, you may find out that your body prefers a plant-based diet. However, if you do eat meat, I stress that it should be organic.

Anywho, enough preaching today and back to the recipes:

Broiled chicken

1 chicken quartered (I didn’t use this, I got some organic chicken thighs and used them)

1/4 cup lemon juice

1/4 cup olive oil

1 clove of garlic, crushed

1-inch piece of fresh ginger, grated

Rinse chicken and pat dry with paper towels. Marinate in lemon juice, oil, garlic, and ginger for 1 to 3 hours (I did it for 4 hours) in the refrigerator. Turn oven to broil. Brush chicken with marinade. Place on baking sheet, cut side up. Broil quickly, about 10 minutes. Then turn with tongs and place skin side up. Baste again and bake about 20 minutes at 450 F ( I had to bake it for about an 1 hour. You should bake your chicken until it reaches an internal temperature of 180 F ).

The recipe for Sicilian Collard Greens with Pine Nuts and Raisins comes from Alicia Silverstone’s book, The Kind Diet:


  • 1 bunch collard greens
  • 2 tablespoons pine nuts
  • 3 garlic cloves, peeled and chopped
  • 1 tablespoon olive oil
  • 3 tablespoons raisins
  • 2 tablespoons balsamic vinegar


Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).

Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.

Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.


The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1″ pieces and cook for a couple of minutes before adding the collard greens.



This entry was posted in cooking, martha stewart eat your heart out, recipes and tagged , , . Bookmark the permalink.

2 Responses to Broiled lemon, garlic, and ginger chicken with Sicilian collard greens

  1. Ruby says:

    I like I am going to have to try it one day. Happy New Year Shanta wishing you the very best

  2. brandnewphd says:

    Thanks Ruby! Happy New Year to you as well!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s