Name: Herb-Roasted Garlic Butter Mushrooms with Pan-Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups cremini mushrooms; 1 tbsp ghee; 2 cloves garlic; 1 tsp fresh thyme; 1 tsp fresh rosemary; 0.25 cup cooked quinoa; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Garlic Butter Mushrooms with Pan-Seared Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Garlic Butter Mushrooms with Pan-Seared Chicken

Tender chicken breast pan-seared until golden and served with earthy mushrooms roasted in a fragrant garlic-herb ghee.

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NUTRITION

Protein

43.7g

Fat

19.4g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

2 cloves garlic

1 tsp fresh thyme

1 tsp fresh rosemary

0.25 cup cooked quinoa

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2
Clean the mushrooms with a damp cloth and slice them in half if they are large.
3
In a mixing bowl, toss the mushrooms with 0.5 tablespoons of melted ghee, minced garlic, chopped thyme, chopped rosemary, salt, and pepper.
4
Spread the mushrooms in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and caramelized.
5
While mushrooms roast, season the chicken breast with a pinch of salt and pepper.
6
Heat the remaining 0.5 tablespoons of ghee in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7
Place the baby spinach and warm quinoa on a plate, top with the sliced chicken breast, and finish with the hot roasted garlic butter mushrooms.