Ginger Shiitake Chicken
Serves 2
Ingredients
Parchment paper
Nonstick cooking spray
2 raw chicken breasts, boneless, skinless
Paper towels
½ tsp. garlic powder
½ tsp. onion powder
4 cups thinly sliced shiitake mushrooms
4 green onions, thinly sliced, green and white parts separated, divided use (I omit these because of onion allergy)
4 cloves garlic, finely chopped (and these )
1 (1-inch) piece fresh ginger, finely chopped
1 cup whole milk (5%) plain Greek yogurt
2 Tbsp. reduced-sodium soy sauce
1 medium lime, juiced
¼ cup chopped fresh cilantro
Instructions
1. Preheat oven to 425° F. Line a large baking sheet with parchment paper. Heat a cast-iron (or nonstick ovenproof) skillet over medium-high heat; lightly coat with spray.
2. Pat chicken dry with paper towels. Season all over with garlic powder and onion powder. Add chicken to skillet; cook for 3 minutes. Flip; place skillet (with chicken) in oven. Bake for 13 to 15 minutes, or until a thermometer inserted in thickest part reads 165° F.
3. While chicken bakes, heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add mushrooms; cook, stirring occasionally, for 4 to 5 minutes, or until browned and tender. Add white parts of green onions, garlic, and ginger; cook, stirring frequently, for 1 minute, or until fragrant. Remove from heat. Add yogurt, soy sauce, and lime juice; stir until well combined.
4. Place chicken slices on top of your base; divide mushroom sauce evenly over chicken. Garnish with green parts of green onions and cilantro. Enjoy!
Macros: 2 Green, 1 Red, 1 Blue, 1 tsp.
Are you team leftovers or like to cook fresh each night? I’m 1000% team leftovers!!!