NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

2 cup baby spinach

1 tbsp extra virgin olive oil

2 clove garlic

0.25 cup yellow onion

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized pieces, seasoning them evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken pieces to the skillet in a single layer and sear for 4 to 5 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and diced yellow onion, sautéing for 5 minutes until the mushrooms have released their moisture and turned golden.

• 5

  Stir in the minced garlic and dried thyme, cooking for 1 minute until the fragrance is released.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 7

  Return the chicken to the skillet and add the baby spinach, tossing gently for 1 to 2 minutes until the spinach is just wilted and the sauce has slightly thickened.

• 8

  Serve immediately while hot, ensuring the chicken is well-coated in the herb-infused pan sauce.