Rating: 3.5 stars
52 Ratings
  • 5 star values: 11
  • 4 star values: 17
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 3
Dawn Perry

Gallery

Credit: José Picayo

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. On a large rimmed baking sheet, toss the chicken and tomatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the chicken is cooked through, 30 to 35 minutes.

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  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring frequently, until softened, 4 to 6 minutes. Add the collard greens and cook, tossing frequently, until tender, 5 to 7 minutes. Serve with the chicken.

Nutrition Facts

489 calories; fat 30g; saturated fat 7g; cholesterol 115mg; sodium 507mg; protein 38g; carbohydrates 18g; sugars 4g; fiber 8g; iron 5mg; calcium 299mg.
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