|15 min||30 min||4|
|681 gm||Chicken breast, boneless, skinless|
|3 clove(s)||Garlic (chicken - minced)|
|3 tbsp||Lemon juice (chicken)|
|2 tsp||Lemon peel (zest) (chicken)|
|1/2 tsp||Sea Salt (chicken)|
|1 dash||Black pepper (chicken)|
|1 1/2 tbsp||Extra virgin olive oil (chicken)|
|1/4 cup||Pine nuts, dried (chicken)|
|2 tbsp||Extra virgin olive oil (colcannon)|
|2 clove(s)||Garlic (colcannon)|
|1/2 medium head||Green cabbage (colcannon)|
|1 bunch||Kale (colcannon - chopped about 4 cups)|
|1 dash||Sea Salt (colcannon)|
|1 dash||Black pepper (colcannon)|
|567 gm||Sweet potato (colcannon)|
Marinate chicken for 5 minutes
11⁄4 pounds cooked sweet potatoes *from Meal #1
1 lemon, zested & juiced (3 Tablespoons lemon juice, 2 tea-
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.
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.