Sliced Chicken and Portobello with Spinach
Good morning to you.
I love the morning weather this time of year. Nice and cool and refreshing.
So it happened again. I opened the refrigerator and had absolutely no clue what to make for dinner. I had taken out a package of chicken breasts from the freezer to defrost in a bowl of water, and that my friends was it. I was so stumped on what to make.
We eat so much chicken around here that I try so hard to come up with new ways to have it. Don’t get me wrong, I’m sure if I made chicken cutlets 5 out of 7 nights, we would be happy. But I like variety in my foods.
I went back to the fridge, and started looking around for inspiration. I found a bag of spinach, some lemons, and 2 portobello mushrooms. I knew I could do something with all of this.
Yesterday was a busy day for me, and I really did not have any more energy to stand at the stove and cook. One pan meals cooked in the oven are really a life saver.
Sliced Chicken and Portobello Mushrooms over Spinach
- 2 portobello mushrooms, cleaned and sliced
- 2 chicken breasts, sliced
- 1 5 oz bag spinach
- 1 medium shallot, diced
- 1 medium lemon, zest and juice
- 1 1/2-2 tsp seasoned salt mix
- 2 Tbsp olive oil
Preheat the oven to 375’F.
Pour oil in the bottom of a baking dish. Add in spinach.
Add in lemon zest and shallots. Mix in baking dish with spinach.
Lay the chicken and mushrooms on top of the spinach mixture. Squeeze the lemon juice over the whole pan. You can add the lemon halves to the pan for extra flavor.
Season well with salt mix.
Cover, cook in oven 30 minutes.
Raise oven temperature to 425’F, uncover and cook 8-10 minutes until the tops gets brown.
Enjoy!
Dinner was ready in no time at all. And having only one pan to clean up is always great!
What do you make when you don’t know what to cook for dinner? Leave a comment below, or tag us on Instagram @Anges_Table or find us on Facebook at Ange’s Table. Looking forward to hearing from you.