1/4 pound small red-skinned potatoes, cut into 1/4-inch pieces 2 tablespoons extra-virgin coconut oil, plus more for brushing 1 large bunch collard greens, stems removed, leaves torn (about 8 cups) 2 cloves garlic, thinly sliced Sea salt and freshly ground pepper 2 large skinless, boneless chicken breasts (about 1 Lb) 4-5 cups mixed salad spring mix greens 1/2 cup cherry tomatoes, halved 1/3 cup grated goat cheese 1 tablespoon fresh lemon juice Directions: Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon coconut oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the collards in a large bowl with the garlic, 1/2 tablespoon coconut oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the collards are crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with coconut oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon coconut oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the collards, potatoes, the remaining 1/2 tablespoon coconut oil, the salad greens, tomatoes, goat cheese, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the collard salad.