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.
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
How to Make It
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.
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