Chicken With Sweet Potatoes And Collard Greens

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2 medium (5 ounces each) sweet potatoes, cut in half

2 tablespoons olive oil

1/4 teaspoon black pepper

3/4 teaspoon salt, divided

1/4 cup pecans, chopped

4 boneless, skinless chicken breast halves (4 ounces each)

2 cloves garlic, finely minced

1 tablespoon finely chopped rosemary

4 cups sliced collard greens

4 tomatoes, chopped

1 onion, thinly sliced

1 tablespoon chopped fresh oregano

2 tablespoons cider vinegar

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