In a small mixing bowl, combine olive oil, mustard, garlic powder, and salt. Coat chicken breast in the mixture and marinate for a minimum of 10 minutes. Note: You can place ingredients in a large Ziploc to marinate overnight in the fridge if you are prepping ahead.
Heat a large skillet over medium-high heat and add marinated chicken breast.
Cook for 10 minutes, or until chicken becomes opaque, then add in the radishes and collard greens. Stirring frequently, cook for an additional 5 minutes to allow the greens to cook down. Remove from heat and serve with salt to taste.
2g net carbs per serving. If you omit the olive oil, this recipe would be suitable for PSMF.