Crispy Chicken and Garlicky Collards

cornflake-chicken-spinach
Photo by Maria Robledo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 395 calories
    • Calories 34 calories from fat
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 92 mg
    • Sodium 468 mg
    • Protein 37 g
    • Carbohydrate 31 g
    • Sugar 3 g
    • Fiber 8 g

Ingredients

  1. Check 1 3 1/2-pound chicken, cut into 10 pieces and skin removed
  2. Check 2 tablespoons Dijon mustard
  3. Check 2 cups multigrain cereal flakes, crushed
  4. Check 2 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
  7. Check 2 cloves garlic, thinly sliced
  8. Check 1 lemon, cut into wedges

Directions

  1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
  2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
  3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
  4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.