Sheet Pan Deviled Chicken with Sweet Potatoes & Collard Greens

Sheet Pan Deviled Chicken

with Sweet Potatoes & Collard Greens

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
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.

Season the sweet potato:
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.

Assemble the collard greens packet:
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.

Coat the chicken:
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.

Bake the chicken & vegetables:
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.

Finish the collard greens & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Season the sweet potato:
Assemble the collard greens packet:
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.

Coat the chicken:
Bake the chicken & vegetables:
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!

Finish the collard greens & serve your dish:
Browse Steps
1 of 6