NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken sausage

1 cup Cremini mushrooms

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 cup Cooked quinoa

0.5 cup Egg whites

1 tbsp Fresh parsley

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Slice the chicken sausage into rounds and the cremini mushrooms into thick slices.

• 3

  Toss the sausage and mushrooms on the baking sheet with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture into a single layer and roast for 15 to 20 minutes until the sausage is browned and mushrooms are tender.

• 5

  While the tray is roasting, heat a small non-stick skillet over medium heat and scramble the egg whites until they are fully cooked and fluffy.

• 6

  Stir the cooked quinoa into the egg whites to warm through and combine for a high-protein base.

• 7

  Transfer the quinoa and egg white mixture to a bowl and top with the roasted sausage and mushrooms.

• 8

  Garnish with freshly chopped parsley and a bright squeeze of lemon juice before serving.