NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cup cremini mushrooms

1 tbsp ghee

3 clove garlic

0.5 cup non-fat Greek yogurt

2 cup baby spinach

1 tbsp fresh parsley

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the cremini mushrooms into thick pieces and finely mince the garlic cloves.

• 3

  Toss the mushrooms on the baking sheet with half of the ghee, the minced garlic, and a pinch of sea salt and black pepper.

• 4

  Roast the mushrooms for 15 to 20 minutes until they are golden brown and tender.

• 5

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

• 6

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

• 7

  Remove the chicken from the pan to rest for 3 minutes, then quickly sauté the baby spinach in the same skillet until just wilted.

• 8

  Spread the Greek yogurt onto the center of a plate, top with the wilted spinach and the rested chicken breast.

• 9

  Spoon the golden roasted garlic mushrooms over the chicken and finish with a sprinkle of fresh parsley and a squeeze of lemon juice.