Ingredients
Directions
- Preheat the oven to 400ºF (205ºC). Line a baking dish with parchment paper.
- Cover the rutabaga with water in a pot and bring to boil. Reduce the heat and simmer for about 30 minutes or until soft. Drain the water and mash the rutabaga with a masher or food processor. Season with salt to taste.
- While the rutabaga cooks, place the chicken onto the baking sheet and bake for 25-30 minutes or until cooked through. Slice the chicken.
- Meanwhile, massage the kale with lemon juice and olive oil in a bowl.
- Divide the chicken, mashed rutabaga, and kale into plates or containers-to-go. Sprinkle oregano over top and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add your choice of herbs and spices to the mashed rutabaga and chicken. Roast the rutabaga instead of mashing.
Additional Toppings: Kimchi, sauerkraut, pickled veggies, or olives.
No Rutabaga: Use sweet potato or cauliflower instead.
Nutrition
| Amount per serving | |
| Calories | 361 |
| Fat | 11g |
| Saturated | 2g |
| Trans | 0g |
| Polyunsaturated | 2g |
| Monounsaturated | 6g |
| Carbs | 38g |
| Fiber | 11g |
| Sugar | 19g |
| Protein | 31g |
| Cholesterol | 82mg |
| Sodium | 260mg |
| Potassium | 1746mg |
| Vitamin A | 1062IU |
| Vitamin C | 128mg |
| Calcium | 248mg |
| Iron | 3mg |
| Vitamin D | 1IU |
| Vitamin E | 3mg |
| Vitamin K | 90μg |
| Thiamine | 0.5mg |
| Riboflavin | 0.5mg |
| Niacin | 14mg |
| Vitamin B6 | 1.4mg |
| Folate | 114μg |
| Vitamin B12 | 0.2μg |
| Phosphorous | 476mg |
| Magnesium | 124mg |
| Zinc | 2mg |
| Selenium | 29μg |
