Preheat the oven to 375°. Mix 2 cups of the greens with the cheese. Take a chicken breast and cut a large pocket on the side in the thickest part of the breast. Do not cut all the way through, just as much as you can without cutting through the whole breast. Repeat with the other breast. Stuff the greens mixture into these pockets. Season all over with the cajun seasoning.

Heat a large cast iron skillet over high until it is hot, a few minutes. Place 1 tablespoon of oil in the pan an add the chicken top side down, cook without moving until blackened about 4 minutes, flip them and cook for another 4 minutes. Transfer this to the preheated oven and cook until a thermometer in the thickest part of the chicken reaches 160°. It should take 10 to 15 minutes. When it reaches temp remove from the oven place on a plate and cover with foil to rest while you prepare the veggies.

Wipe out your skillet and return to a burner over medium heat, add the remaining 1 tablespoon of oil. Add the lima beans and squash, cook for 2 to 3 minutes, add the tomatoes and cook for an additional 2 minutes, Remove from the heat and season with salt and pepper and add the remaining 2 cups of greens, stir these until they wilt in to the mixture.

Slice up your chicken and serve it alongside the veggie hash. Enjoy!