NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

1 tbsp ghee

2 clove garlic

0.5 cup cooked quinoa

1 cup baby spinach

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 line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast into 1-inch cubes and slice the cremini mushrooms into thick pieces.

• 3

  In a small bowl, melt the ghee and whisk in the minced garlic, fresh thyme, sea salt, and black pepper.

• 4

  Place the chicken and mushrooms in a large mixing bowl, pour the garlic-ghee mixture over them, and toss until every piece is thoroughly coated.

• 5

  Spread the chicken and mushrooms in a single layer on the prepared baking sheet.

• 6

  Roast for 18-20 minutes, or until the chicken is cooked through and the mushrooms have developed a golden-brown color.

• 7

  While the chicken roasts, warm the pre-cooked quinoa in a pan over medium heat, stirring in the baby spinach until it is just wilted.

• 8

  Divide the quinoa and spinach mixture between plates and top with the roasted garlic chicken and mushrooms.

• 9

  Finish the dish with a bright squeeze of fresh lemon juice before serving.