Lemon Chicken Colcannon
15 |
45 |
588 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
15 min |
30 min |
4
|
Ingredients
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)
|
1/4 tsp
|
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)
|
1/4 tsp
|
Sea salt
(colcannon)
|
1 dash
|
Black pepper
(colcannon)
|
567 gm
|
Sweet potato
(colcannon)
|
Instructions
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.
Nutrition Facts
Per Portion
Calories
588
Calories from fat
187
Calories from saturated fat
28.6
Total Fat
20.8 g
Saturated Fat
3.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
4.4 g
Monounsaturated Fat
11.4 g
Cholesterol
97 mg
Sodium
690 mg
Potassium
1868 mg
Total Carbohydrate
51 g
Dietary Fiber
10.8 g
Sugars
9.9 g
Protein
49 g
Dietary servings
Per Portion
Meat |
1.9 |
Meat Alternative |
0.2 |
Vegetables |
6.4 |
Energy sources
Recipe from:
The Fresh 20