BBQ chicken, crispy roasted balsamic garlic mushrooms and quick dairy-free creamy spinach mashed potatoes.
I used oyster and baby bella, but this recipe works for any mushrooms. The potatoes also came out soooo creamy...this is a simple one that comes together quickly. I used my fail-proof juicy chicken method.
Inroduction
About this Recipe
By: Caitlin Greene
What You Need
Produce
Chicken Breasts
Mushrooms
Garlic
Potatoes
Spinach
Baking & Spices
Salt
Pepper
Coconut sugar
Garlic powder
Oils & Vinegar
Olive oil
Ghee or coconut oil
Balsamic vinegar
Butter
Condiments
BBQ sauce
Plain unsweetened dairy-free creamer or milk
Regular or dairy-free parmesan
Tools
Saucepans
Boiling pot
Colander
BBQ chicken, crispy roasted balsamic garlic mushrooms and quick dairy-free creamy spinach mashed potatoes.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- Chicken:
- 3 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1.5 tablespoon olive oil
- 1 tablespoon ghee or coconut oil
- bbq sauce (to taste/to your liking)
- Mushroom:
- 1 pound of sliced/mixed mushrooms
- 1 tablespoon olive oil or melted ghee
- 1.5 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves minced garlic
- sprinkle of coconut sugar (optional)
- Potatoes:
- 1 pound of chopped gold potatoes
- 3-4 tablespoons plain unsweetened dairy-free creamer or milk
- 3/4 cup steamed spinach
- 1 teaspoon (or to taste) salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter/ghee/coconut oil
- 2-4 tablespoons of Regular or dairy-free parmesan (optional)
Instructions
Chicken
- Pat dry 3 chicken breasts, season generously with salt and pepper, and allow chicken to sit in fridge uncovered for 30 minutes (gets them really juicy).
- Pat the chicken dry again then heat olive oil over medium-low, searing chicken breast side down for about 9 minutes. Add some ghee or coconut oil, flip and cook another 6-9 minutes — until cooked through. Brush immediately with BBQ sauce.
Mushroom
- Preheat the oven to 400.
- Toss the mushrooms with olive oil or melted ghee, balsamic vinegar, salt, pepper, garlic, and a little sprinkle of coconut sugar (optional).
- Toss and roast in an oven safe pan for 40 minutes, tossing a couple times.
Potatoes
- Add potatoes to a pot of salted boiling water (enough to cover the potatoes), cover the pan and cook for about 10 minutes until tender.
- Drain the liquid, then add dairy-free creamer or milk of choice, steamed spinach, salt, pepper, garlic powder, and butter/ghee/coconut oil (use coconut oil or ghee for dairy-free or paleo).
- Mash together with a fork until creamy and mixed together well! Optional: add some regular or dairy-free parmesan
