NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cremini mushrooms

1 tbsp ghee

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried thyme

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Clean and slice the cremini mushrooms, then toss them on the baking sheet with melted ghee, minced garlic, dried thyme, and half of the sea salt and black pepper.

• 3

  Roast the mushrooms for 15-20 minutes until they are tender and have developed a deep golden-brown color.

• 4

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

• 5

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

• 6

  In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, and grated parmesan cheese until the mixture is smooth and creamy.

• 7

  Once the mushrooms are done, remove them from the oven and immediately fold them into the yogurt mixture while still hot to create a warm, velvety sauce.

• 8

  Slice the rested chicken breast into strips and plate them, generously spooning the creamy garlic butter mushrooms over the top.

• 9

  Garnish with fresh chopped parsley and serve immediately.