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.

Roasted Garlic Butter Mushrooms with Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Garlic Butter Mushrooms with Pan-Seared Chicken

Tender chicken breast seared to perfection and served alongside earthy mushrooms roasted in a fragrant garlic ghee sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
42.2g
Fat
19.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 cup baby spinach

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Clean the cremini mushrooms and cut them into halves or quarters so they are uniform in size.

  • 3

    In a small bowl, melt the ghee and whisk in the minced garlic, chopped fresh thyme, half of the sea salt, and half of the black pepper.

  • 4

    Toss the mushrooms in the garlic-ghee mixture until thoroughly coated, then spread them in a single layer on the prepared baking sheet.

  • 5

    Roast the mushrooms for 18-20 minutes, tossing halfway through, until they are golden brown and tender.

  • 6

    While the mushrooms roast, season the chicken breast with the remaining salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 3 minutes before slicing into strips.

  • 9

    Place the fresh baby spinach on a plate, top with the roasted garlic mushrooms and sliced chicken, and finish with a bright squeeze of lemon juice.

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.

Roasted Garlic Butter Mushrooms with Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Garlic Butter Mushrooms with Pan-Seared Chicken

Tender chicken breast seared to perfection and served alongside earthy mushrooms roasted in a fragrant garlic ghee sauce.

NUTRITION

389kcal
Protein
42.2g
Fat
19.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cups cremini mushrooms

1 tbsp ghee

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 cup baby spinach

1 tsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Clean the cremini mushrooms and cut them into halves or quarters so they are uniform in size.

  • 3

    In a small bowl, melt the ghee and whisk in the minced garlic, chopped fresh thyme, half of the sea salt, and half of the black pepper.

  • 4

    Toss the mushrooms in the garlic-ghee mixture until thoroughly coated, then spread them in a single layer on the prepared baking sheet.

  • 5

    Roast the mushrooms for 18-20 minutes, tossing halfway through, until they are golden brown and tender.

  • 6

    While the mushrooms roast, season the chicken breast with the remaining salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 3 minutes before slicing into strips.

  • 9

    Place the fresh baby spinach on a plate, top with the roasted garlic mushrooms and sliced chicken, and finish with a bright squeeze of lemon juice.