Make ahead:

Marinate chicken for 5 minutes

11⁄4 pounds cooked sweet potatoes *from Meal #1

1 lemon, zested & juiced (3 Tablespoons lemon juice, 2 tea-
spoons zest)

Cut vegetables: cabbage, kale

For lemon chicken:

Heat oven to 375°F.

Combine garlic, lemon, salt, pepper, and oil. Add chicken, coat well, and refrigerate at least 5 minutes.

Put chicken in a baking dish and cook for about 15-20 minutes, turning occasionally.

Sprinkle with pine nuts before serving, if desired.

For colcannon:

Heat a large non-stick skillet over medium heat and add olive oil and garlic; cook for 1-2 minutes.

Add cabbage, kale, salt, and pepper and cook for 5 minutes.

Add sweet potatoes, mash together, and cook until warmed through.