Spiced Chicken with Honey Crisp Apples

• 4 skinless, boneless chicken breasts (about 6 ounces each)
• 1/2 teaspoon ground allspice
• 1/4 teaspoon turmeric Kosher salt and freshly ground black pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 Honey Crisp or Gala apples, cut into wedges 1 red onion, sliced
• Juice of 1 lemon
• 1/2 cup low-sodium chicken broth
• 2 cloves garlic, minced
• 1 bunch Collard Greens or Swiss chard, chopped (stems and leaves separated)

1. Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside. 
2. Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes. 
3. Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.