NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

2 cloves garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

• 2

  Clean and slice the cremini mushrooms, then toss them in a bowl with half of the ghee (melted), the dried thyme, and a pinch of the sea salt.

• 3

  Spread the mushrooms in a single layer on the baking sheet and roast for 20 minutes until they are golden brown and crispy.

• 4

  While the mushrooms roast, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 5

  Heat a heavy-bottomed skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

• 7

  In the same skillet, reduce heat to medium and add the remaining ghee and minced garlic, sautéing for 1 minute until fragrant.

• 8

  Add the baby spinach to the skillet and stir until just wilted, then fold in the roasted crispy mushrooms and lemon juice.

• 9

  Plate the sliced chicken and top generously with the garlic butter mushroom and spinach mixture.