| 15 | 45 | 492 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
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.
| Meat | 1.9 |
| Meat Alternative | 0.2 |
| Vegetables | 6.4 |
