NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup cremini mushrooms

1 tbsp ghee

3 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

2 cup baby spinach

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Clean and slice the cremini mushrooms into thick pieces and finely mince the garlic cloves.

• 3

  In a medium bowl, toss the sliced mushrooms with half of the melted ghee, half of the minced garlic, fresh thyme, and a pinch of sea salt and black pepper.

• 4

  Spread the mushrooms in a single layer on the prepared baking sheet and roast for 15-20 minutes until they are golden brown and tender.

• 5

  While the mushrooms roast, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and add the remaining ghee to the pan.

• 7

  Place the chicken in the skillet and sear for 6-8 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking the chicken, add the remaining minced garlic and the baby spinach to the skillet, sautéing until the spinach is just wilted.

• 9

  Plate the chicken over the bed of wilted spinach, top generously with the roasted garlic mushrooms, and finish with a fresh squeeze of lemon juice.