Power-spice chicken collard green wraps

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Step 1

To a small bowl, combine 2 tbsp oil, vinegar, garlic, rosemary, oregano, ginger and turmeric. In a shallow baking dish, arrange chicken and pour spice mixture over top. Rub spices all over chicken and cover dish. Refrigerate for at least 2 hours, or as long as 24 hours.

Step 2

Preheat oven to 200°F. In a large skillet on medium, heat 11/2 tsp oi, Season chicken with 4 tsp salt. To skillet, add 2 chicken breasts and cook until golden brown and opaque in the center, 6 to 9 minutes per side. Transfer warm in the oven, Repeat with to a large baking sheet and keep remaining 11/2 tsp oi and chicken.

Step 3

In a medium bowl, stir together yogurt, scallions, lime juice and honey. To a large bowl, add carrots, jicama, zucchini and remaining 1/4 tsp salt; stir to combine. Just before serving, add about 3/4 cup of yogurt mixture to vegetable mixture and toss to combine. Slice chicken. Divide collard greens among 4 plates, then top each green with chicken and slaw. Wrap collard greens around chicken and slaw and serve with remaining yogurt mixture 1ninơ sauce.