Ingredients

Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 2 Garlic
• 1 Collard Greens
• 1 Sweet Potato
• 2 tbsp Butter
• 1 tbsp Dijon Mustard
• 1/3 c Panko Breadcrumbs
• 1 tbsp Sherry Vinegar
• 1 tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
• 1 Yellow Onion
• 2 tbsp Grated Pecorino Cheese

Instructions

Instructions

1

Prepare the 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.

2

Season the sweet potato:

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.

3

Assemble the collard greens packet:

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.

4

Coat the chicken:

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.

5

Bake the chicken & vegetables:

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.

6

Finish the collard greens & serve your dish:

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!