Sometimes we want a really great meal without all the hassle of a complicated recipe. A simple, yet fantastic recipe like our healthy chicken with sauteed mushrooms and spinach, can be the most enjoyable meal. It’s super easy to make, has very few ingredients and tastes delicious, what more could we ask for? We topped our healthy chicken with a vegetable medley full of Phytonutrients, creating a cleanse-friendly and delicious grain-free dish.
What Makes Our Healthy Chicken so Healthy?
We bake our chicken in this recipe, which is a great way to ensure that all the spices and natural flavors will absorb into the chicken. Baking also makes it moist and flavorful, without having to add any extra unhealthy dips or sauces to the chicken. Chicken is packed with essential nutrients that our bodies need, without most of the unhealthy qualities of other meats, such as red meat (which isn’t allowed on the cleanse). Chicken is packed with protein and phosphorus, helping us to build stronger bones and muscles. It also contains vitamin B and vitamin D helping to boost our immunity and increase our calcium absorption.
We Topped Our Healthy Chicken With a Nutrient-Rich Vegetable Medley
Our vegetable medley pairs well with our healthy chicken and adds an extra kick of good-for-you nutrients. We use spinach as a rich source of iron, which helps in the production of red blood cells in our body. Along with being a great source of iron, spinach is full of vitamin A and vitamin C.
Mushrooms have some amazing health benefits and are even used in some holistic medicine practices. Mushrooms contain beta-glucan, which is great for your immune system, helping to protect us against colds and the flu. Along with being filled with antioxidants and nutrients mushrooms add texture and savory flavor to our healthy chicken dish.
Prep time: 20 minutes
Cooking time: 30 minutes
1 6-8 ounce chicken breast
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
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.
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.
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.
Split the vegetable mixture between two plates, then slice the chicken and divide. Squeeze some lemon over the top of the dish and serve.
Recipe by Frank Giglio
Photography by Kristin Dillon