• 6 cups Rutabaga (peeled, cubed)
  • 1/8 tsp Sea Salt (to taste)

  • 8 ozs Chicken Breast(boneless, skinless)
  • 2 cups Kale Leaves (tough stems removed, roughly torn into pieces)
  • 1 tbsp Lemon Juice
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Oregano


  1. Preheat the oven to 400ºF (205ºC). Line a baking dish with parchment paper.
  2. 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.
  3. While the rutabaga cooks, place the chicken onto the baking sheet and bake for 25-30 minutes or until cooked through. Slice the chicken.
  4. Meanwhile, massage the kale with lemon juice and olive oil in a bowl.
  5. Divide the chicken, mashed rutabaga, and kale into plates or containers-to-go. Sprinkle oregano over top and enjoy!


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.


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
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