Mediterranean Lemon Chicken with Spinach and Mushrooms

• 4 oz chicken breast
• 1 cup cooked mushroom (from 2 cups raw sliced)
• 1.5 cups cooked spinach (from 4.5 cups raw)
• 1 tablespoon olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 2 cloves garlic, minced

• 8 oz chicken breast
• 2 cup cooked mushroom (from 2 cups raw sliced)
• 3 cups cooked spinach (from 4.5 cups raw)
• 2 tablespoon olive oil
• 2 lemon, juiced
• 2 teaspoon dried oregano
• 4 cloves garlic, minced

• 12 oz chicken breast
• 3 cup cooked mushroom (from 2 cups raw sliced)
• 4 1/2 cups cooked spinach (from 4.5 cups raw)
• 3 tablespoon olive oil
• 3 lemon, juiced
• 3 teaspoon dried oregano
• 6 cloves garlic, minced

• 16 oz chicken breast
• 4 cup cooked mushroom (from 2 cups raw sliced)
• 6 cups cooked spinach (from 4.5 cups raw)
• 4 tablespoon olive oil
• 4 lemon, juiced
• 4 teaspoon dried oregano
• 8 cloves garlic, minced

1. Warm 1 tablespoon olive oil in a large skillet over medium heat for 2 minutes until it shimmers.

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2. Add the chicken breast and cook 5 minutes per side until golden and a thermometer reads 165°F.

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3. Move the chicken breast to a plate and tent with foil while you cook the vegetables.
4. Add the mushrooms and cook 5 minutes until browned and their liquid has cooked off.

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5. Add the spinach and cook 2 minutes until fully wilted and glossy.

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6. Return the chicken breast and any resting juices to the skillet and toss 1 minute until everything is hot.

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7. Season with salt and pepper to taste and serve.

• Calories356
• Protein40g
• Carbs10g
• Fat18g
• Fiber4g
• Sodium124mg

• Blood Sugar
• A Healthy Weight

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