Name: Roasted garlic butter mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 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; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp fresh thyme, leaves stripped; 1/4 cup long-grain white rice; 1/2 cup water; 2 tsp fresh parsley, chopped; 1 1/2 tsp lemon juice

Nutrition

Per serving

480 calories

Protein: 41g; 33% of calories
Carbs: 48g; 39% of calories
Fat: 15g; 27% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Melt the butter in a small bowl.
In a small saucepan, combine the white rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
On the prepared sheet pan, toss the chicken pieces and mushrooms with the olive oil, melted butter, thyme, and the remaining salt and pepper. Spread in a single layer and roast for 14 minutes.
Stir the minced garlic into the chicken and mushrooms on the pan. Return to the oven and roast for 4 minutes more until the chicken reaches 165°F and the garlic is fragrant.
Let the rice rest, covered, for 5 minutes. Fluff the rice with a fork and spoon it onto a plate. Toss the roasted mushrooms and chicken with the lemon juice and parsley, then spoon everything over the rice, scraping any buttery pan juices over the top.

Nutrition

Ingredients

Instructions

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