Herby Chicken & Mushrooms

herby chicken & mushrooms

Summer might be over, but my need for fresh garden herbs is not! This meal is a perfect quick weeknight option that will satisfy the whole family!

The air-fried mushrooms have the perfect texture and the creamy herb sauce is the perfect fresh zest to the entire plate. This meal takes only about 30 minutes from start to plated and it will never disappoint.

Whenever I buy herbs for recipes, I always find I have leftovers that I am never quite sure what to do with. Typically I just add them chopped into salads or blended in smoothies, but recently I’ve been getting creative with sauces. I used cilantro and parsley for the herb sauce, but feel free to mix any of your favorite or leftover herbs. This herb sauce is the perfect “taste and test” - combine with some flavor classics - garlic, oil, lemon, maybe a little zest - and you have yourself the perfect fresh and creamy sauce for any meal!

ingredients:
1 box baby bella mushrooms
2 organic chicken breasts
1-2 medium red potatoes
1/2 cup fresh cilantro
1/2 cup fresh parsley
1 clove garlic
Juice from 1/4 lemon
1tbs avocado oil
1.5tbs olive oil
garlic powder + onion powder

How to:
Separate stems from mushroom tops and slice. Season tops with garlic powder, onion powder, avocado oil, salt & pepper. Leave stems to the side.
Cut chicken into smaller portioned pieces, sprinkle with salt+pepper, add mushroom stems and drizzle with avocado oil. Then cut potatoes and season with salt, pepper, and oil. Add everything to a sheet pan and bake at 375 for 20-25 minutes or until the chicken is cooked through.
While cooking, add lemon, herbs, garlic, and olive oil to a blender and blend.
Take out pan, drizzle herb sauce on potatoes & chicken, and ENJOY