Roasted Garlic Butter Mushrooms

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

Roasted Garlic Butter Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Garlic Butter Mushrooms

Pan-seared chicken breast and earthy mushrooms roasted in a fragrant garlic ghee sauce, served over a bed of fresh, vibrant baby spinach.

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NUTRITION

507kcal
Protein
51.1g
Fat
27.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cup Cremini mushrooms

1.5 tbsp Ghee

4 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Thyme

2 cup Baby spinach

1 tbsp Parsley

1 tsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 3

    Melt 0.5 tbsp of ghee in an oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

  • 4

    Remove the chicken from the skillet and set aside briefly.

  • 5

    Add the remaining ghee, sliced mushrooms, and minced garlic to the skillet, sautéing for 2 minutes until the garlic is fragrant.

  • 6

    Stir in the thyme and the remaining salt and pepper, then nestle the chicken back into the skillet among the mushrooms.

  • 7

    Transfer the skillet to the oven and roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F.

  • 8

    Place the baby spinach on a serving plate and drizzle with the lemon juice.

  • 9

    Slice the chicken and serve it over the spinach, spooning the roasted mushrooms and garlic butter sauce over the top, then garnish with fresh parsley.

Roasted Garlic Butter Mushrooms

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

Roasted Garlic Butter Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Garlic Butter Mushrooms

Pan-seared chicken breast and earthy mushrooms roasted in a fragrant garlic ghee sauce, served over a bed of fresh, vibrant baby spinach.

NUTRITION

507kcal
Protein
51.1g
Fat
27.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cup Cremini mushrooms

1.5 tbsp Ghee

4 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Thyme

2 cup Baby spinach

1 tbsp Parsley

1 tsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 3

    Melt 0.5 tbsp of ghee in an oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

  • 4

    Remove the chicken from the skillet and set aside briefly.

  • 5

    Add the remaining ghee, sliced mushrooms, and minced garlic to the skillet, sautéing for 2 minutes until the garlic is fragrant.

  • 6

    Stir in the thyme and the remaining salt and pepper, then nestle the chicken back into the skillet among the mushrooms.

  • 7

    Transfer the skillet to the oven and roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F.

  • 8

    Place the baby spinach on a serving plate and drizzle with the lemon juice.

  • 9

    Slice the chicken and serve it over the spinach, spooning the roasted mushrooms and garlic butter sauce over the top, then garnish with fresh parsley.