BBQ chicken, crispy roasted balsamic garlic mushrooms and quick dairy-free creamy spinach mashed potatoes.

I used oyster snd 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 to make the chicken?
- 3 chicken breasts
- ½ teaspoon salt and ¼ teaspoon pepper
- 1.5 tablespoon olive oil
- 1 tablespoon ghee or coconut oil
- BBQ sauce (to taste/to your liking)

How to make the Chicken?
pat dry 3 chicken breasts and season generously with salt and pepper and allow to sit in fridge uncovered for 30 minutes (gets them really juicy). Pat dry again then Heat olive oil over medium-low and sear chicken — breast side down for about 9 minutes. Add some ghee or coconut oil and flip and cook another 6-9 minutes — Until cooked through. Brush immediately with bbq sauce (I used (@thedatelady).

What you need to make the Mushrooms?
- 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)

How to make the Mushrooms?
preheat oven to 400. Toss 1 pound of sliced/mixed mushrooms with about 1 tablespoon olive oil or melted ghee, 1.5 tablespoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 cloves minced garlic and a little sprinkle of coconut sugar (optional). Toss and roast in an oven sage pan for 40 minutes, tossing a couple times.

What you need to make the Potatoes?
- 1 pound of chopped gold potatoes
- 3-4 tablespoon 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 tablespoon butter/ghee/coconut oil
- 2-4 tablespoon of Regular or dairy-free parmesan (optional)

How to prepare the Potatoes?
Add 1 pound of chopped gold 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 3-4 tablespoon 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 tablespoon 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

BBQ chicken, crispy roasted balsamic garlic mushrooms and quick dairy-free creamy spinach mashed potatoes.

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 and 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 tablespoon 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 tablespoon butter/ghee/coconut oil
  • 2-4 tablespoon of Regular or dairy-free parmesan (optional)

Instructions

Chicken

  1. Pat dry 3 chicken breasts and season generously with salt and pepper, and allow to sit in fridge uncovered for 30 minutes (gets them really juicy).
  2. Pat dry again then Heat olive oil over medium-low and sear chicken — breast side down for about 9 minutes. Add some ghee or coconut oil and flip and cook another 6-9 minutes — Until cooked through. Brush immediately with bbq sauce

Mushroom

  1. Preheat oven to 400.
  2. Toss 1 pound of sliced/mixed mushrooms with about 1 tablespoon olive oil or melted ghee, 1.5 tablespoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 cloves minced garlic and a little sprinkle of coconut sugar (optional).
  3. Toss and roast in an oven sage pan for 40 minutes, tossing a couple times. 


Potatoes

  1. Add 1 pound of chopped gold potatoes to a pot of salted boiling water (enough to cover the potatoes), cover the pan and cook for about 10 minutes until tender.
  2. Drain the liquid, then add 3-4 tablespoon 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 tablespoon butter/ghee/coconut oil (use coconut oil or ghee for dairy-free or paleo).
  3. Mash together with a fork until creamy and mixed together well! Optional: add some regular or dairy-free parmesan 


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