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- 2 skinless boneless chicken breast halves
- 15 large collard green leaves
- 1/2 cup chopped green and black olives
- Zest of 1 lemon
- 1 cup diced assorted sweet peppers
- 1/2 cup diced red onion
- 3 tablespoons assorted herbs hand torn
- 2 cups cooked black barley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and fresh cracked pepper to taste
Directions:View on PBS Food
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