Rating: 3 stars
127 Ratings
  • 5 star values: 17
  • 4 star values: 26
  • 3 star values: 45
  • 2 star values: 29
  • 1 star values: 10


Credit: Maria Robledo

Recipe Summary test

20 mins
55 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.

  • 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.

  • 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.

  • 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.

Nutrition Facts

395 calories; calories from fat 34%; protein 37g; carbohydrates 31g; sugars 3g; fiber 8g; fat 15g; saturated fat 3g; sodium 468mg; cholesterol 92mg.