NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cremini mushrooms

1 tbsp ghee

0.5 cup cooked quinoa

1 cup baby spinach

3 cloves garlic

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into 1-inch bite-sized pieces and halve the cremini mushrooms, keeping them similar in size for even cooking.

• 3

  In a large mixing bowl, whisk together the melted ghee, minced garlic, sea salt, black pepper, and fresh thyme leaves.

• 4

  Add the chicken and mushrooms to the bowl, tossing thoroughly until every piece is well-coated in the aromatic garlic butter.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is enough space between pieces to allow for proper browning.

• 6

  Roast in the center of the oven for 18-20 minutes, or until the chicken is cooked through and the mushrooms are golden and tender.

• 7

  While the chicken and mushrooms roast, place the fresh baby spinach and warm cooked quinoa in a serving bowl as your base.

• 8

  Top the greens and grain with the roasted chicken and mushrooms, drizzling with fresh lemon juice just before serving to brighten the flavors.