NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

2 cloves garlic

0.25 cup cooked quinoa

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the chicken breast into bite-sized pieces and slice the cremini mushrooms into thick segments.

• 3

  Toss the chicken and mushrooms on the baking sheet with half of the melted ghee, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer and roast for 15-18 minutes until the chicken is cooked through and the mushrooms are golden.

• 5

  While roasting, mince the garlic and sauté it in the remaining ghee in a large skillet over medium heat for 1 minute until fragrant.

• 6

  Add the cooked quinoa and fresh spinach to the skillet, stirring for 2 minutes until the spinach is just wilted.

• 7

  Remove the roasted chicken and mushrooms from the oven and transfer them into the skillet with the garlic butter mixture.

• 8

  Toss everything together to coat evenly, garnish with fresh chopped parsley, and serve immediately.