In large bowl, toss the first 6 ingredients (chicken through garlic).
In a large baking dish, pour the contents of the bowl and cover with aluminum foil. Place baking dish in the oven and bake for 10 minutes.
Uncover baking dish, stir and cook for 10 minutes more, until chicken is cooked through.
In a large skillet over medium heat, heat coconut oil. To the oil, add the remaining ingredients (leek, kale, collard greens) and cover. Cook for 5 minutes, until greens are tender. Serve warm with chicken.
Notes
SERVING SUGGESTION: Faux-Tay-Toes steam cauliflower till tender; drain; mash with grass-fed butter, salt, and pepper to taste till you get a mashed potatoes texture.NUTRITION: 217 Calories; 11g Fat (42.7% calories from fat); 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 1 Fat.