NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cremini mushrooms

1.5 tbsp ghee

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh rosemary

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Clean the cremini mushrooms with a damp cloth and slice them into halves or quarters depending on size.

• 3

  Cut the chicken breast into bite-sized 1-inch cubes to ensure even cooking with the vegetables.

• 4

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

• 5

  Add the chicken cubes and mushrooms to the bowl, tossing thoroughly until every piece is well-coated in the herb ghee.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring no overcrowding so the mushrooms roast rather than steam.

• 7

  Roast for 18 to 22 minutes, tossing halfway through, until the chicken is cooked through and the mushrooms have developed a deep golden-brown color.

• 8

  Place the fresh baby spinach in a serving bowl and top immediately with the hot roasted chicken and mushrooms, allowing the residual heat to gently wilt the greens.