Ingredients
For the Chicken
- 1 chicken breast boneless, skinless
- 1/2 garlic clove minced
- 1/4 tsp olive oil
- salt to taste
- ground pepper to taste
Celery Root Puree
- 1/4 large celery root peeled and diced
- 1/2 garlic clove minced
- 1/2 tsp olive oil
- 2 tbsp chicken or vegetable broth low-sodium
- salt to taste
- ground pepper to taste
Instructions
Prepare the Chicken
- Season the chicken breast with minced garlic, salt, and pepper.
- Heat 1/4 teaspoon of olive oil in a non-stick skillet over medium-high heat.
- Add the seasoned chicken breast and cook for about 2-3 minutes per side or until it is cooked through and no longer pink in the center. Remove from the skillet and set aside.
Prepare the Celery Root Puree
- In a separate pot, heat 1/2 teaspoon of olive oil over medium heat.
- Add minced garlic and diced celery root to the pot.
- Sauté the celery root and garlic for about 2-3 minutes until they start to soften.
- Pour in 2 tablespoons of low-sodium chicken or vegetable broth.
- Reduce the heat to a simmer, cover, and cook for about 10-12 minutes or until the celery root is tender and can be easily pierced with a fork.
- Remove from heat and let it cool slightly.
Blend the Celery Root Puree
- Transfer the cooked celery root and broth mixture to a blender or food processor.
- Blend until smooth. You can add a little more broth if needed to reach your desired consistency.
- Season with salt and pepper to taste.
Serve
- Place the celery root puree on a plate.
- Put the cooked chicken breast on top of the puree.
- Garnish with fresh herbs like parsley or chives, if desired.This recipe provides a single serving of a balanced meal with lean protein from the chicken and a low-carb celery root puree suitable for diabetics. Remember to adjust portion sizes and ingredients to meet your specific dietary requirements, and consult with a healthcare professional or a registered dietitian if needed.
Nutrition Facts
Chicken with celery root puree
Serving Size
1 Serving
Amount per Serving
Calories
292
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
145
mg
48
%
Sodium
392
mg
17
%
Potassium
874
mg
25
%
Carbohydrates
2
g
1
%
Fiber
0.2
g
1
%
Sugar
0.4
g
0
%
Protein
48
g
96
%
Vitamin A
178
IU
4
%
Vitamin C
4
mg
5
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.