NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cremini mushrooms

0.5 cup cooked quinoa

1 tbsp ghee

2 cloves garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.5 tsp lemon juice

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cremini mushrooms with half of the ghee, half of the sea salt, black pepper, and the dried oregano.

• 3

  Spread the mushrooms in a single layer and roast for 20 minutes until they are golden and tender.

• 4

  While mushrooms roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining ghee in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  Remove the chicken from the skillet to rest, then add the minced garlic and spinach to the same pan, sautéing until wilted.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted mushrooms and sautéed spinach.

• 8

  Slice the chicken and place it on top, then garnish with fresh parsley and a bright squeeze of lemon juice.