Chicken & Garlic Mushrooms with Kale

Garlic and mushrooms are a match made in heaven, and perfect to eat for the dark, dull days as did you know that mushrooms are the only veg which contain vitamin D? Yes, like us humans, mushrooms produce vitamin D when exposed to sunlight, so go ahead and pack in as many as you can.

x1 serving / calories per serving = 425 cals

Macros per serving:

  • FAT – 23g
  • CARBS – 6g
  • PROTEIN – 50g

Ingredients:

  • 150g chicken breast
  • 150g chestnut mushrooms, chopped
  • 50g kale
  • 1 garlic clove, finely sliced
  • 1 tsp dried thyme
  • zest ½ lemon
  • 20g butter

Mushrooms

How To Cook:

  1. Pre-heat oven to 170°c fan / 190°c electric / gas mark 5
  2. Season the raw chicken breast with salt and pepper then roast in the oven for 20 mins until cooked through.
  3. In the last 10 mins of chicken cooking time, bring a pan of water to the boil and steam the kale for 3 mins until softened.
  4. Whilst the kale is steaming, on a medium heat melt all the butter in a pan, add the garlic and thyme stirring for 1 min to release the aromas before adding the mushrooms. Continue to cook the mushrooms for 3-5 mins before adding the lemon zest, salt and pepper, followed by the steamed kale. Mix thoroughly then serve immediately with the chicken on top.

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