NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup cremini mushrooms

4 clove garlic

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 cup baby spinach

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and wrap the garlic cloves in a small piece of foil with a drop of olive oil, roasting for 20 minutes until soft and fragrant.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then remove from the pan and let rest.

• 4

  In the same skillet, melt the ghee and add the sliced cremini mushrooms, sautéing until they are golden brown and have released their moisture.

• 5

  Squeeze the roasted garlic out of its skin and mash it directly into the mushrooms, stirring in the fresh thyme.

• 6

  Lower the heat to low and stir in the Greek yogurt and baby spinach, stirring constantly until the spinach is wilted and the sauce is smooth and creamy.

• 7

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until tender.

• 8

  Slice the chicken breast and serve it over the cauliflower rice, generously topped with the creamy roasted garlic mushrooms.