NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

3 cloves garlic

1 tsp fresh thyme

1 tsp fresh rosemary

0.5 cup quinoa

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small 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

  Mince the garlic cloves and finely chop the fresh thyme and rosemary leaves.

• 4

  In a small bowl, melt the ghee and whisk in the minced garlic, thyme, and rosemary.

• 5

  Place the mushrooms on the baking sheet, drizzle with half of the garlic-herb ghee, and season with half of the sea salt and black pepper.

• 6

  Toss the mushrooms to coat evenly and roast in the oven for 18-20 minutes until tender and golden brown.

• 7

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

• 8

  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.

• 9

  During the last 2 minutes of cooking the chicken, brush the remaining garlic-herb ghee over the meat.

• 10

  Serve the seared chicken alongside the roasted mushrooms over a bed of warm cooked quinoa, finishing with a bright squeeze of lemon juice.