NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Trumpet mushrooms

2 cups Tatsoi

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Tamari

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the pan and sear for 6-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to keep the juices intact.

• 5

  In the same skillet, add the sliced trumpet mushrooms and sauté for 4-5 minutes until they develop a deep brown color and tender texture.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the aromatics are fragrant.

• 7

  Add the tatsoi leaves to the pan and toss frequently for 1-2 minutes until they are just wilted and bright green.

• 8

  Drizzle the tamari and toasted sesame oil over the vegetables, stirring to deglaze the pan and coat everything evenly.

• 9

  Slice the rested chicken into thick strips and serve immediately over the bed of sautéed mushrooms and tatsoi.