Copied from Real Simple's website
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 black 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
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.
Serves 4
Nutritional Information
Per Serving
Calories 395
Fat 15g
Saturated Fat 3g
Cholesterol 92mg
Sodium 468mg
Protein 37g
Carbohydrate 31g
Fiber 8g
Weight Watchers Points: 8
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