Lemon Chicken Colcannon

15 45 588
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Lemon Chicken Colcannon
Health Rating


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.

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