Name: Garlic butter roasted mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz cremini mushrooms, halved; 3 cloves garlic, minced; 2 tsp salted butter, melted; 1 tsp olive oil; 1/4 cup jasmine rice; 1/2 cup water; 1 1/2 tsp lemon juice; 1 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

479 calories

Protein: 41g; 33% of calories
Carbs: 48g; 39% of calories
Fat: 15g; 28% of calories

Instructions

Prep 10 min · Cook 20 min

Heat oven to 425°F. On a half-sheet pan, toss the mushrooms with the olive oil, melted butter, minced garlic, half the salt, and half the pepper. Roast for 12 minutes.
While the mushrooms roast, combine rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered.
Remove the pan from the oven. Season the chicken pieces with the remaining salt and pepper and add them to the pan, tossing with the mushrooms. Roast until the chicken is browned and cooked through, about 10 to 12 minutes. Done when chicken is opaque and 165°F.
Transfer the chicken and mushrooms to a plate. Fluff the rice and add it to the plate. Add the lemon juice and water to the hot sheet pan, scraping up any browned bits with a spatula to create a light sauce. Pour the sauce over the chicken and rice, then garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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