Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 659.91 Kcal (2763 kJ) | ||
| Calories from fat | 250.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.85g | 43% | |
|---|---|---|---|
| Cholesterol | 263.88mg | 88% | |
| Sodium | 1335.54mg | 56% | |
| Potassium | 545.09mg | 12% | |
| Total Carbs | 41.36g | 14% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 62.26g | 125% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 3.9mg | 21% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 247.68 Kcal (1037 kJ) | ||
| Calories from fat | 94.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 43% | |
|---|---|---|---|
| Cholesterol | 99.04mg | 88% | |
| Sodium | 501.27mg | 56% | |
| Potassium | 204.59mg | 12% | |
| Total Carbs | 15.53g | 14% | |
| Sugars | 0.25g | 3% | |
| Dietary Fiber | 2.06g | 22% | |
| Protein | 23.37g | 125% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.4mg | 21% | |
| Calcium | 26.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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