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Roasted Chicken with Mushrooms and Spinach

Posted by cleanteam

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Sometimes the simplest recipes are the most enjoyable. We topped this phytonutrient-rich vegetable medley with protein packed chicken for a delicious grain free dish. Pair this with our Blackberry-Thyme Tonic for a special night in.

Serves: 2

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients:

1 6-8 ounce chicken breast (or use leftover chicken)

¼ cup olive oil

1 cup onion, sliced

2 cups (about ½ pound) mushrooms, sliced (oyster, crimini, or button)

2-3 garlic cloves, sliced thin

1 cup cooked chickpeas

1 pound of fresh spinach

sea salt, to taste

½ a lemon

Directions:

Preheat the oven to 350°F.

Place the chicken breast in an oven proof skillet, drizzle with 1-2 tablespoons of olive oil, and sprinkle with sea salt. Place in the oven and cook for 10-12 minutes, or until cooked through. Remove from the oven, set aside to rest.

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While the chicken cooks, heat a large skillet over medium-high heat, add a few tablespoons of olive oil, then once hot, add the onion and mushrooms. Cook, tossing often to avoid sticking for 2-3 minutes before adding the garlic. Cook until the garlic is fragrant then add the cooked chickpeas and toss to incorporate.

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Place a handful of spinach into the pan then add a few tablespoons of water and cover. Allow the spinach to wilt, adding more as it shrinks down.

step3_rchicken_blogContinue until all the spinach is wilted then season with sea salt and toss well.

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Split the vegetable mixture between two plates, then slice the chicken and divide. Squeeze some lemon over the top of the dish and serve.

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Recipe by Frank Giglio

Photography by Kristin Dillon

Topics: Clean Eats

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