• Preheat oven to 400 degrees F. Line a baking tray with parchment.
• Peel and cut rutabaga into ¼-inch sticks. Place in a large mixing bowl.
• Spray rutabagas with avocado oil and season with salt and pepper. Mix well.
• Place fries on baking tray and bake for 30 to 40 minutes until golden brown.

For the fry sauce:

• Combine all ingredients and mix well.

Step 1

• In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.

Step 2

• Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.

Step 3

• Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.

Step 4

• Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.