Hot Chicken New Year's Bowls
This healthy fusion of Nashville hot chicken and a traditional Southern New Year's Day meal will have your tastebuds singing. The hot chicken sits on a base of black eyed peas and collards. Add some cornbread croutons, pickles, and a spicy sauce, and you've got the best way to start the New Year right!
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Servings:
Ingredients
BLACK EYED PEAS
- 1 ½ Cup dried black eyed peas
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 small red bell pepper finely diced
- 1 small onion finely diced
- 2 cloves garlic minced
SPICY SAUCE
- ¼ Cup Champagne vinegar
- 1 ½ Tablespoons Hot Chicken Spice Blend
- ½ teaspoon brown mustard
- ⅛ teaspoon salt
- 1 teaspoon honey
- 1 teaspoon worchestershire
- ½ Tablespoon pickle juice
- ½ teaspoon hot sauce
- 1 Tablespoon extra virgin olive oil
- 4 Tablespoons buttermilk
COLLARD GREENS
- 8 cups chopped collard greens stems removed before cutting
- 4 cloves garlic sliced thin
- 2 Tablespoons extra virgin olive oil
- 1 small jalapeno pepper sliced thin
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon pepper
CHICKEN
(Soak)
- 2 large eggs
- ¾ Cup buttermilk
- ½ teaspoon hot sauce
- 2 Tablespoons pickle juice
- 1 teaspoon paprika
(Breading)
- 2 Cups whole wheat bread crumbs
- 1 Tablespoon Hot Chicken Spice Blend
- ¼ teaspoon salt
- ½ Tablespoon coconut sugar
(Chicken)
- Avocado oil spray
- 1 ½ pounds thin-sliced chicken breasts
TOPPINGS
- 1 recipe Pickled Shallots and Cucumbers
- 1 ½ Cups cornbread croutons
Instructions
- If you haven’t already, make cornbread/croutons and pickled shallots and cucumbers from topping section according to linked recipes.
- Make Black Eyed Peas: Place peas in a 3 qt. saucepan and cover with 1 ¾ Cups water. Add salt and pepper, cover, and bring to a boil. Turn down to a simmer and add remaining ingredients, cover, and simmer 1 hour.
- Make Spicy Sauce: Add all sauce ingredients to small bowl and whisk to combine. Set aside.
- Cook Collard Greens: fill large pot 2/3 full with water and add a dash of salt. Bring to a boil. Once boiling add collard greens and boil 3 min.
- While collards are boiling, heat olive oil in sautée pan over medium heat. When collards are 1 min from being done boiling, add garlic and pepper slices to olive oil.
- Once collards are done boiling, carefully drain with a large sieve and transfer to pan with olive oil. Toss with tongs and cook 3 minutes. Set aside and warm just before serving.
- Make Chicken: Preheat oven to 425℉. In large mixing bowl, combine all soak ingredients. Set aside. In shallow bowl combine all breading ingredients. Set aside.
- Set a baking rack over a baking tray and lightly spray with avocado oil spray. Dip each breast in the soak and then place in breading and coat both sides. Place on oiled rack and repeat with remaining chicken breasts.
- Place tray in oven and bake until chicken reaches internal temperature of 165℉, about 10-15 min depending on size of chicken breasts.
- Put it all together: Place 1/6 of the black eyed peas in bottom of shallow bowl or plate. Drizzle with sauce. Add 1/6 of collard greens. Add chicken breast, drizzle with a bit more sauce, and top with toppings. Repeat for remaining servings.
Notes
- For whole wheat bread crumbs, I like to toast whole wheat sourdough bread and then process into crumbs in the food processors.
- You can serve with mini corn muffins instead of the cornbread croutons, if preferred.
- Black eyed peas do not have to be soaked overnight, but you can if you’d like.
- Timing was calculated assuming the cornbread croutons and pickles were made in advance.
Nutrition
Serving: 1bowl | Calories: 572kcal | Carbohydrates: 75g | Protein: 48.6g | Fat: 15.9g | Saturated Fat: 2.5g | Cholesterol: 158mg | Sodium: 813mg | Potassium: 812mg | Fiber: 48.6g | Sugar: 13.7g | Vitamin D: 8µg | Calcium: 252mg | Iron: 7mg
Calories: 572kcal