Lemon Chicken with Celeriac-Swede Puree

Simple seasonings, simple cooking, and a gourmet take on simple mashed potatoes make for a simply delicious meal-in-one.

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Ingredients

1. 2 chicken breasts, preferably organic pastured, skinless and deboned, halved
2. 1 cup / 133 g sweet potatoes cut into thin slices.
3. 1 cup / 156 g celeriac (celery root), cut into thin slices
4. 1 cup / 140 g rutabaga/swede, cut into thin slices
5. 4 oz / 120 g plain, unsweetened yogurt, preferably organic pastured
6. 2 cloves fresh garlic, minced
7. 1 tsp. / 5 ml olive oil
8. Ground black pepper to taste
9. Juice of 1 lemon*

*Lemon juice can be replaced by orange juice..

Directions

1. Preheat oven to 300°F / 150°C.
2. Brush chicken with olive oil and sprinkle with pepper. Place in oven for about 20 minutes, or until cooked through.
3. In the meantime, steam finely sliced sweet potato, celeriac, and swede. When tender, remove from steamer. Place in bowl and add garlic, pepper, and yogurt. Mash together by hand or in a food processor.
4. Place the chicken on the mound of puree, and sprinkle with lemon juice.
5. Serve with a steamed vegetable of your choice.

Serving Size: ½ chicken breast, ½ puree

Exchanges per Serving: 1 Carb, 3 Protein, 0 Fat

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