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Preheat the grill to medium-high and put a shelf towards the top of the oven. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 8 minutes. Add the cabbage and simmer for another 4 minutes. Drain in a colander and allow to steam dry for a minute, then tip back into the pan. Add the salad onions, butter and milk; season and mash together
Meanwhile, in a shallow dish, mix both mustards with the honey. Season the chicken breasts on both sides, then add to the honey mustard marinade, turning to coat. Discard any excess marinade and transfer the chicken to a lined baking tray.
Grill the chicken for 4-5 minutes on each side or until fully cooked through, the juices run clear and no pink meat remains. Rest the chicken for a couple of minutes, then slice and serve with the colcannon. Steamed green vegetables go nicely, too, if liked.
King Edward potatoes: Step away from the peeler! Potato skin contains lots of healthy fibre – just be sure to give the spuds a good rinse before chopping.
Typical values per serving when made using specific products in recipe
Energy | 2,376kJ/ 565kcals |
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Fat | 18g |
Saturated Fat | 8.3g |
Carbohydrates | 52g |
Sugars | 14g |
Fibre | 10g |
Protein | 45g |
Salt | 1.3g |
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