NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Cremini mushrooms

4 cloves Garlic

1 tbsp Grass-fed butter

2 tbsp Plain Greek yogurt

1 tsp Olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and place the garlic cloves on a small piece of foil, drizzle with olive oil, seal the pouch, and roast for 15 minutes until soft.

• 2

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

• 3

  Heat a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside to rest; in the same pan, melt the grass-fed butter.

• 5

  Add the sliced cremini mushrooms to the butter and sauté for 5 minutes until they are golden brown and caramelized.

• 6

  Remove the roasted garlic from the foil, mash it into a paste, and stir it into the mushrooms along with the Greek yogurt, fresh thyme, and remaining salt and pepper.

• 7

  Add the baby spinach to the skillet and toss for 1 minute until just wilted into the creamy sauce.

• 8

  Slice the chicken breast and serve it topped with a generous portion of the creamy roasted garlic mushroom sauce.