Braised Swiss Chard with Cauliflower & Pecan Crusted Chicken

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenBraised Swiss Chard with Cauliflower & Pecan Crusted Chicken
Skill Level
Preparation Time 15 minutes Total Time 35 minutes
Servings 6 Cost Per Serving $3.04
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Image of Braised Swiss Chard with Cauliflower & Pecan Crusted Chicken.


12Chicken Thighs, skinless and boneless
1 cupCauliflower, broken up into small pieces
1 tbspZa'atar Spice Mixture (or any dried herbs)
1/4 cupToasted Pecans
2 tbspChickpea Flour (any flour will work)
2 tbspDijon or Honey Mustard
1/2Lemon (2 tbsp juice + 1 tbsp zest)
3 cupsSwiss Chard, roughly chopped
1 1/2 cupsPurple Cabbage, shredded
3 clovesGarlic, crushed
2 tbspLemon Juice
2 tbspExtra Virgin Olive Oil
To tasteSea Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 400 degrees F.
  2. Pulse cauliflower and pecans in a food processor until the mixture resembles small breadcrumbs. And spices, lemon zest and chickpea flower and pulse a couple more times to combine.
  3. Lightly spread some of the mustard over your chicken thighs, and season with a pinch of salt and pepper.
  4. Coat your chicken thighs with the cauliflower breading and place on a baking sheet lined with parchment paper. Drizzle with a little olive oil and bake for about 15 to 20 minutes or until golden brown and cooked throughout.
  5. Add olive oil to a large saute pan over medium heat. Add garlic and cook until lightly browned. Add Swiss chard and toss a few times. Cover with a lid and cook for 2 minutes. Add cabbage and lemon juice and season with salt and pepper. Combine well and cook for another 2 minutes. Remove from heat and plate with the chicken.


  • Cauliflower is an excellent source of folate, a B vitamin. Diets rich in folate are associated with a lower risk of cancer and heart disease. Folate is needed to create and repair DNA.
  • Cauliflower is rich in glucosinolates, plant nutrients that the body converts into compounds called isothiocyanates and indoles.  In cell and animal studies, these compounds caused cancer cells to die and prevented tumour cells from spreading to other parts of the body (metastasizing). 
  • Research in humans suggests that people who regularly eat cauliflower and other cruciferous vegetables, such as broccoli and cabbage, may have a lower risk of developing cancer. Having 5 servings per week of cruciferous vegetables has been linked to a lower risk of developing lung cancer. One serving of cruciferous vegetables is one cup raw or 1/2 cup cooked.