NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

2 cups baby spinach

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 small baking sheet with parchment paper.

• 2

  Clean and slice the cremini mushrooms, then toss them on the baking sheet with the olive oil, half of the sea salt, pepper, and the fresh thyme.

• 3

  Roast the mushrooms for 18-20 minutes until they are tender and have developed a golden-brown edge.

• 4

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

• 5

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

• 6

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing.

• 7

  In the same skillet, lower the heat to medium and melt the ghee. Add the minced garlic and sauté for 1 minute until fragrant.

• 8

  Stir the roasted mushrooms and baby spinach into the garlic ghee, tossing for 1-2 minutes until the spinach is just wilted.

• 9

  Finish with a squeeze of fresh lemon juice and serve the garlic butter mushrooms and greens alongside the sliced chicken.