NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

2 cloves garlic

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 cups baby spinach

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Clean the cremini mushrooms with a damp cloth, quarter them, and finely mince the fresh garlic cloves.

• 3

  In a small glass bowl, melt the ghee and whisk in the minced garlic, smoked paprika, sea salt, and black pepper until well combined.

• 4

  Place the mushrooms in a bowl, drizzle with half of the garlic-ghee mixture, and toss to coat before spreading them in a single layer on the baking sheet.

• 5

  Season the chicken breast lightly with salt and pepper, then sear in a preheated skillet over medium-high heat for 3 minutes per side until a golden crust forms.

• 6

  Transfer the seared chicken to the baking sheet alongside the mushrooms and roast for 12 to 15 minutes, or until the internal temperature reaches 165°F.

• 7

  In the last minute of cooking, toss the baby spinach in a bowl with the remaining garlic-ghee and lemon juice until the leaves are just beginning to soften.

• 8

  Slice the chicken and serve it over the bed of wilted spinach, topped with the smoky roasted mushrooms and any remaining pan juices.