Chicken Breasts with Mushrooms and Spinach

Total prep/cook time: ~25 min. Serves 4.

*Gluten-free

Ingredients:

• 4 skinless, boneless chicken breast halves (about 5 oz each)
• 8 oz crimini mushrooms, sliced
• 8-10 oz bag spinach
• 2 tbsp olive oil
• 2 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Directions:

1. Heat oven to 400.
2. Heat 1 tbsp oil in a nonstick skillet over medium-low heat. Add mushrooms and spinach; cook, stirring, 4 min, or until tender. Remove from heat; sprinkle with half the thyme, salt and pepper.
3. With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast. Fill with 2-3 tbsp of the mushroom filling. Season chicken with remaining thyme, salt and pepper.
4. Heat remaining 1 tbsp oil in an ovenproof skillet over medium-high heat. Brown chicken on both sides.
5. Transfer pan to oven and roast 10 min, or until chicken is cooked through. Serve with remaining mushroom-leek mixture.

Did you know?

Thyme contains many active principles that are found to have disease preventing and health promoting properties. Thyme is packed with minerals and vitamins that are essential for optimum health. Its leaves are rich sources of potassium, iron, calcium, manganese, magnesium, and selenium, as well as B-complex vitamins, beta carotene, vitamin A, vitamin K, vitamin E, vitamin C and folic acid.

Nutrition Information (per 1 serving):

Total calories: 314 cal
Total fat: 11 g

Saturated fat: 2 g

Sodium: 571 mg

Total carbs: 4 g

Dietary fiber: 1 g

Protein: 32 g