Chicken Thighs with Rutabaga & Carrot Mash
Prep Time
15 minutes
Prep Notes
This dish is featured in my Healthy for the Holidays 5-Day Challenge! If you've never tasted rutabagas, you are in for a treat. They are a cross between cabbage and turnips with a slightly sweet flavor. Carrots ramp up the sweetness for a delightful combination. Pair them with roasted chicken for a complete meal! Yum!.
Find the Cooking with Evey class on my YouTube Channel: https://youtu.be/FQnjpctyskU
Cooking Time
30 minutes
Yields
2 servings
Ingredients
12 ozs Chicken Thighs With Skin (2 large or 4 small)
1-2 tsp Italian Seasoning
1 tsp Sea Salt (divided)
2 cups Rutabaga (diced into 1/2" cubes)
2 Carrot (medium, chopped in 1/2" slices)
2 tbsps Canned Coconut Milk
Optional: 1 1/2 tbsps Fresh Dill (1 1/2 tsp dried)
Directions
- Preheat the oven to 400°F (205°C).
- Place the chicken thighs on a baking sheet and season with Italian seasoning and half of the salt. Transfer to the oven and bake for 30 minutes.
- While the chicken is baking, bring a pot of shallow water to a boil. Add the rutabaga and carrots to a steaming basket over the boiling water. Cover with a lid. Steam for 15 minutes or until fork-tender.
- Add the rutabaga and carrots to a bowl. Add the coconut milk and remaining salt and mash with a potato masher. For a smoother consistency, blend in a food processor or blender. Add additional liquid from the steamed veggies or more coconut milk if your mash is too dry.
- Divide the chicken thighs and mash evenly between plates. Top with fresh dill and enjoy!
Notes
Note: If you don't have coconut milk, use the liquid from steaming your veggies to thin you mash!
Credit
Evey Schweig Health Coach & Inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Chicken-Thighs-with-Rutabaga-Carrot-Mash
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