| C | 232 |
| F | 4g |
A HIGH-PROTEIN dinner with a delicious alternative to mashed potatoes. Low-calorie-density rutabaga is the sweet star in this recipe.
Yield: 4 servings
Prep time: about 2 minutes
Cooking time: about 5 minutes
4 boneless, skinless chicken cutlets (4 ounces each)
Salt and freshly ground black pepper
8 slices lean turkey bacon (such as Butterball Everyday Thin & Crispy)
1 tablespoon raw agave nectar
3 packets monk fruit extract (such as Monk Fruit In The Raw)
4 cups peeled and roughly grated rutabaga
1. Place a rack 10 inches under the broiler and preheat. Season each side of the chicken cutlets with salt and pepper. Wrap each cutlet with two strips of bacon lengthwise, folding any excess bacon under the cutlet. Place the wrapped cutlets bacon side up on a sheet tray fitted with a wire rack and place under the broiler to brown the bacon and cook the chicken through, about 5 minutes.
2. Meanwhile, mix the agave nectar and monk fruit extract in a small bowl and stir to combine. Place the rutabaga in a microwave-safe bowl with the agave and monk fruit extract mixture, cover with wax or parchment paper, and cook on high until very tender, about 5 minutes. Remove the paper and season with salt.
3. Evenly divide the rutabaga among four plates, place a chicken breast next to each dollop of rutabaga, and serve.
• Try adding a pinch of curry powder to the rutabaga while it cooks; it’s very good with the sweetness of the vegetable, and the turmeric in the curry is extremely good for you.
232 calories, 4g fat (.925g sat), 80.5mg cholesterol, 288.5mg sodium, 18g carbohydrate, 4.5g fiber, 31g protein
Reduced calorie / Reduced fat / Low saturated fat / Good source of fiber / High protein / Gluten free / Trans fat free