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This easy take on deviled chicken (ours gets its sharp, zesty flavor from Dijon and spices) bakes along with two sides of sweet potato and collard greens. For extra-tender texture, we’re sealing the collards inside a foil packet, which traps moisture as they steam in the oven.

Ethan Mick

with Sweet Potatoes & Collard Greens

Sheet Pan Deviled Chicken

Boneless, Skinless Chicken Breasts

Garlic

Collard Greens

Sweet Potato

Butter

Dijon Mustard

Panko Breadcrumbs

Sherry Vinegar

Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

Yellow Onion

Grated Pecorino Cheese

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the **sweet potato** lengthwise; cut crosswise into 1/2-inch pieces. Remove and discard the **collard green** stems; roughly chop the leaves. Peel and thinly slice the **onion**. Peel and roughly chop the **garlic**.

Prepare the ingredients:

Line a sheet pan with aluminum foil. Place the **sliced sweet potato** on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on 1 side of the sheet pan.

Season the sweet potato:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the **chopped collard** **greens**, **sliced onion**, **chopped garlic**, and 1 tablespoon of olive oil; season with salt and pepper. Stir to thoroughly combine. Transfer to 1 side of the foil; top with **1** **tablespoon** **of** **water**. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to the other side of the sheet pan of **seasoned sweet potato**.

Assemble the collard greens packet:

Line a separate sheet pan with aluminum foil. On a large plate, combine the **breadcrumbs** and **cheese**; season with salt and pepper. In a small pot, heat the **butter** on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Stir in the **mustard** and **spice blend**; season with salt and pepper. Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. Thoroughly coat in the butter-mustard mixture, then in the seasoned breadcrumbs (pressing to adhere). Transfer to the sheet pan; drizzle with olive oil.

Coat the chicken:

Bake the **coated chicken** and **seasoned vegetables** 20 to 22 minutes, or until the chicken is golden brown and cooked through and the sweet potato is tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

Bake the chicken & vegetables:

Carefully open the packet of **cooked collard greens**. Stir in the **vinegar**; season with salt and pepper to taste. Serve the **baked chicken** with the finished collard greens and **baked sweet potato**. Enjoy!