Crispy Coconut-Lime Chicken with Rutabaga Mash and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper or lightly grease it with a few drops of the olive oil.

2. 2

   Place the rutabaga in a pot with water and add 1 whole garlic clove and 3 g salt. Bring to a boil and cook for 18 to 20 minutes until very tender. Drain well and discard the garlic.

3. 3

   Meanwhile, in a bowl combine the shredded coconut, almond flour, smoked paprika, cumin, half of the lime zest, and a pinch of black pepper. In another bowl, place the beaten egg.

4. 4

   Season the chicken breasts with the remaining salt and pepper. Dip each piece into the egg, then press it into the coconut mixture to create an even crust.

5. 5

   Place the coated chicken on the tray. Drizzle with 15 ml (1 tbsp) olive oil and bake for 16 to 18 minutes at 220 °C / 425 °F, or until fully cooked through and golden on the outside.

6. 6

   Transfer the cooked rutabaga to a processor or mash it by hand. Add the cream cheese, butter, chicken broth, and 15 ml (1 tbsp) lime juice. Blend or mash until smooth. Adjust salt and pepper if needed.

7. 7

   Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and cook for 30 seconds. Add the fresh spinach and sauté for 2 to 3 minutes until wilted. Stir in the remaining lime juice and mix well.

8. 8

   Serve a bed of rutabaga mash, place the crispy chicken on top or alongside, and finish with the sautéed spinach. Garnish with the remaining lime zest for a fresh touch.