NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

3 cloves garlic

0.5 cup cooked quinoa

1 tsp fresh thyme

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Clean the cremini mushrooms with a damp cloth and slice them into halves; dice the chicken breast into uniform 1-inch pieces.

• 3

  In a small bowl, whisk together the melted ghee, minced garlic, fresh thyme, sea salt, and black pepper until well combined.

• 4

  Place the chicken and mushrooms on the prepared baking sheet and pour the garlic-herb ghee over them, tossing until every piece is well coated.

• 5

  Spread the mixture into a single layer, ensuring there is enough space between pieces so the mushrooms roast and brown rather than steam.

• 6

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the mushrooms have developed a golden-brown, caramelized crust.

• 7

  Remove from the oven, squeeze the fresh lemon juice over the top, and sprinkle with the chopped fresh parsley.

• 8

  Serve the roasted chicken and mushrooms immediately over the warm, fluffy cooked quinoa.