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Crispy Chicken and Garlicky Collards

Photo: Maria Robledo; Styling: Anna Last
Prep time 20 mins
Other time 35 mins
Yield Makes 4 servings
Improve on the cornflake-coating trick by using multigrain cereal to increase the fiber. Baking rather than frying the chicken eliminates a whopping 24 grams of fat per serving.

Ingredients

  • 1 3 1/2-pound chicken, cut into 10 pieces and skin removed
  • 2 tablespoons Dijon mustard
  • 2 cups multigrain cereal flakes, crushed
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
  • 2 cloves garlic, thinly sliced
  • 1 lemon, cut into wedges

Nutrition Information

  • calories 395
  • fat 15 g
  • satfat 3 g
  • cholesterol 92 mg
  • sodium 468 mg
  • protein 37 g
  • carbohydrate 31 g
  • fiber 8 g
  • sugars 3 g

How to Make It

  1. 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.