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High-Protein Chicken with Kale & Rutabaga Mash

Serving Size

3

Ingredients

  • 9 cups Rutabaga (peeled, cubed)
  • Sea Salt (to taste)
  • 12 oz Chicken Breast (boneless, skinless)
  • 1 1/2 tsp oregano
  • 3 cups Kale Leaves (tough stems removed, roughly torn into pieces)
  • 1 1/2 tbsps Lemon Juice
  • 1 1/2 tbsps Extra Virgin Olive Oil

Directions

  • Bring a large pot of salted water to a boil. Add the cubed rutabaga and cook until tender, about 15–20 minutes. Drain and set aside.
  • While the rutabaga cooks, heat the extra virgin olive oil in a large skillet over medium heat. Season the chicken breast with sea salt and oregano. Cook the chicken for 5–7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
  • In the same skillet, add the kale leaves and sauté for 2–3 minutes, until wilted. Add the lemon juice and toss to combine.
  • Mash the cooked rutabaga with a fork or potato masher. Season with sea salt to taste.
  • Plate the mashed rutabaga, sliced chicken, and sautéed kale. Drizzle with any remaining olive oil from the skillet, if desired. Serve warm and enjoy!

Notes

Gestational Diabetes Carb Count: ~ 38 g of total carbs per serving Protein content: ~ 33 g Leftovers:-Store in an airtight container for up to 3 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, olives No Rutabaga:- Use sweet potato or cauliflower instead

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