pounded chicken breasts layered with collard greens and nightshade-free guacamole, rolled, wrapped in bacon, browned and baked

This is not a 5 minute dinner, and there are nights when that is the whole point. Pounding the chicken thin, spreading the guacamole, rolling each piece around a layer of collard greens, wrapping it in bacon, it is real assembly. Put music on, give it 20 minutes of your attention, and what comes out of the oven does not look or taste like anything you would call elimination food.

Monounsaturated fat is most of what an avocado is, and having that fat right alongside the collard leaves is part of what lets the body actually absorb the vitamin K sitting inside them. Pair them like this and neither nutrient goes to waste.

Two animals feed this dish, the chicken and the bacon both, and wrapping one around the other so completely takes real attention. Slice it at the table so people can see the layers you built. That effort is worth being seen.

Ingredients

• 4 boneless skinless chicken breasts, pounded thin (about 2 1/2 to 3 lbs)
• 2 ripe Hass avocados
• juice of 1 lime
• 1/2 to 1 tsp finely ground unrefined salt
• 2 large cloves garlic, minced or pressed
• 1/2 bunch cilantro, minced (about 1/2 cup packed)
• 1 shallot, minced (about 1/2 cup)
• 8 to 12 collard leaves, stems removed
• extra-virgin olive oil, to drizzle
• 1 pound bacon (choose a clean-label, no-added-sugar bacon, free of excluded spices)

Method

Heat the oven to 375 F.

Make the guacamole. Mash the avocados with the lime juice, salt, garlic, cilantro, and shallot. Keep it nightshade-free, no tomato and no peppers, so it stays elimination-compliant.

Lay each pounded chicken breast flat. Cover it with a layer of collard leaves, then spread a generous layer of guacamole over the greens. Roll each breast up snugly around the filling.

Wrap each roll in slices of bacon, covering as much of the surface as you can, and secure with toothpicks if needed.

Warm a drizzle of olive oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped rolls a few minutes per side until the bacon is browned all around.

Move the skillet to the oven, or transfer the rolls to a sheet pan, and bake for about 20 to 25 minutes, until the chicken reaches 165 F at the center. Let them rest a few minutes, then slice and serve.

Air fryer variation

Sear or skip the stovetop step, then cook the bacon-wrapped rolls in the air fryer at 360 F for about 18 to 22 minutes, turning once, until the bacon is crisp and the chicken reaches 165 F at the center. Work in batches so the rolls are not crowded and the bacon can crisp.

*Adapted from thecuriouscoconut.com*