Chicken Fried Chicken with Sauteed Collard Greens

Ingredients:
3 boneless skinless chicken breasts
3/4 cup plain greek yogurt
1/2 cup all purpose flour
3 scallions
1 bunch of collard greens
1 Sweet potato
2 TBSP red wine vinegar
1/4 tsp paprika
1/4 tsp garlic
1/4 tsp oregano
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp pepper
Olive oil
1/2 tsp red pepper flakes for the greens


Directions:
1. Preheat your oven to 425 degrees. Halve your sweet potato. Season with a little olive oil and salt and pepper. Put open side up in a square pan with 1/4 cup of water. Seal with foil. Bake for 35 minutes.
2. De-stem your collard greens and slice thin. Dice your green onions.
3. In a medium bowl, combine 1/4 cup of water, half of the yogurt, and half of the vinegar. Season with salt and pepper and stir until smooth. Reserve.
4. Combine the flour and most of the seasoning together.  Dry the chicken breast with a paper towel and then add the rest of the seasoning to the chicken itself.
5. In another bowl, mix the remaining greek yogurt, remaining vinegar, and a pinch of the green tops from the scallions. Stir and reserve until ready in the fridge.
6. In a medium pan, heat 2 TBSP olive oil over medium heat. Add the collard greens and the white parts of the scallions. Season with salt and pepper and 1/2 tsp red pepper flakes. Stir occasionally. After about 5 minutes, add 1/4 cup of water to the pan, lower heat and cover for about 7-9 minutes. If time overlaps, you may have to turn off the heat on the greens and just keep them warm. When you are about ready, turn up the heat to medium high and take the lid off. Saute for 2-3 minutes or until color begins to appear. finish off with a little more salt and pepper.
7. Dip the chicken in the flour, then the yogurt batter, and then again in the flour. Let rest for 2-3 minutes. Heat enough olive oil in a pan to cover the bottom. When your oil is hot, add the chicken breasts to the pan. Fry for 5-6 minutes per side, depending on the thickness of your chicken breast.  If you feel they are cooking too fast, turn down the heat a bit and keep them in the pan.
8. Drain the chicken on a paper towel.
9. Remove the sweet potatoes from the oven. Dollop a bit of your reserved yogurt mixture on top of each sweet potato. Divide the greens and chicken breast among plates and garnish with green onion.

This is a great southern meal that is also healthy.  According to Blue Apron, it is only about 650 calories per serving.

Enjoy!