Riced Parsnip & Chicken

Servings: 2

Calories per Serving: 375

Prep Time:

Cook Time:

Total Time: 25 minutes

Ingredients

2 Parsnip (peeled, chopped)

2 tsps Extra Virgin Olive Oil (divided)

3/4 tsp Fresh Sage (loosely packed)

12 ozs Chicken Breast (skinless and boneless)

1/2 tsp Oregano (dried)

1/4 tsp Garlic Powder

4 cups Kale Leaves (roughly chopped)

Instructions

  1. Add the chopped parsnips to a blender or food processor and process until it resembles rice, about 30 seconds.
  2. In a skillet over medium-low heat, add half the extra virgin olive oil and the sage. Fry until the sage leaves are crispy, about 3 to 4 minutes. Remove the sage, roughly chop it and set aside. Add the parsnip rice to the skillet and cook for about 5 to 7 minutes, until cooked through. Remove and set aside.
  3. Season the chicken on all sides with the oregano and garlic. In the same skillet over medium heat, add the remaining extra virgin olive oil and the chicken. Cook for 8 to 10 minutes. Remove, slice the chicken, and add it back to the pan to cook for 1 to 2 minutes more, until cooked through. Remove and set aside.
  4. Add the kale to the skillet and cook over medium low heat, until just wilted, about 1 to 2 minutes.
  5. Plate the parsnip rice, and top with the kale, sliced chicken and sage. Enjoy!

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