Sun-Dried Tomato & Herb Greek Yogurt Chicken Skillet with Garlicky Wilted Greens

Ingredients

• 1 pounds chicken breasts, sliced into thin cutlets
• 2 tablespoons olive oil
• 1 cup sun-dried tomatoes, chopped
• 1 cup low-sodium chicken stock
• 1 cup Greek yogurt, plain
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 8 cups mixed greens (spinach, kale, or chard), roughly chopped
• 3 cloves garlic, minced

1. 01
   Season the chicken cutlets with salt, pepper, and half of the Italian seasoning.
2. 02
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
3. 03
   In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
4. 04
   Add the sun-dried tomatoes and chicken stock, stirring to combine. Let the mixture simmer for 3-4 minutes.
5. 05
   Lower the heat and stir in the Greek yogurt, remaining Italian seasoning, and garlic powder. Mix until smooth and creamy.
6. 06
   Return the chicken to the skillet, coating it with the sauce. Simmer for another 5-7 minutes until the chicken is cooked through.
7. 07
   In a separate pan, wilt the mixed greens with a splash of water over medium heat until just tender. Stir in the minced garlic and cook for another minute.
8. 08
   Serve the chicken and sauce over the garlicky wilted greens. Garnish with fresh herbs if desired.