NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups cremini mushrooms

0.5 tbsp ghee

0.25 cup cooked quinoa

1 cup baby spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and prepare the vegetables by slicing the mushrooms and mincing the garlic.

• 2

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 3

  Melt the ghee in a large oven-safe cast-iron skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 3-4 minutes per side until a golden crust forms, then temporarily remove the chicken from the pan.

• 5

  Add the sliced mushrooms to the same skillet and sauté for 5-6 minutes until they are tender and browned.

• 6

  Stir in the minced garlic and fresh thyme, sautéing for just one minute until the aroma is released.

• 7

  Return the chicken to the skillet, nestling it among the mushrooms, and transfer the pan to the oven.

• 8

  Roast for 8-10 minutes or until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven, toss in the baby spinach and lemon juice, and stir until the spinach is just wilted.

• 10

  Serve the roasted chicken and mushrooms over the warm quinoa to soak up the golden garlic butter sauce.