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Creamy Lemon Garlic Chicken
Print Recipe
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
235
kcal
Ingredients:
4
Boneless Skinless Chicken Breasts
2
tbsp
Coconut Oil
divided
1
c
Chicken Broth
.5
c
Greek Yogurt
2
tbsp
Lemon Juice
4
cloves
Garlic
minced or pressed
8
oz
Cremini Mushrooms
halved
2
tsp
Dried Oregano
6
oz
Baby Spinach
1
tsp
Sea Salt
.5
tsp
Ground Black Pepper
Instructions:
Preheat oven to 400°F (200°C).
Heat half of the coconut oil in a large ovenproof skillet over high heat.
Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining coconut oil over medium heat.
Toss in the garlic and sauté until fragrant, about 30 seconds. Add mushrooms and cook until browned 5-7 minutes.
Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
Let the mixture reduce for a few minutes until it has thickened.
Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
Place the chicken breasts back into the pan and transfer the pan to the oven.
Bake for 15 minutes or until the chicken is fully cooked.
Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
7
g
|
Protein:
30
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
74
mg
|
Sodium:
974
mg
|
Potassium:
1004
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
4021
IU
|
Vitamin C:
21
mg
|
Calcium:
102
mg
|
Iron:
2
mg
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