NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

0.5 cup non-fat Greek yogurt

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 cup baby spinach

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Clean and slice the cremini mushrooms, then toss them on a baking sheet with 0.5 tbsp of melted ghee, sea salt, and black pepper.

• 3

  Roast the mushrooms for 15 minutes until they are golden brown and tender.

• 4

  While the mushrooms roast, slice the chicken breast into strips and season lightly.

• 5

  Heat the remaining 0.5 tbsp of ghee in a large skillet over medium-high heat and sear the chicken until cooked through and slightly browned.

• 6

  In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and fresh thyme to create the creamy base.

• 7

  Add the baby spinach to the skillet with the chicken and stir for 1 minute until just wilted.

• 8

  Remove the skillet from the heat and stir in the roasted mushrooms and the yogurt mixture until everything is coated in a silky, creamy sauce.