Chili Chicken Breasts w Shitake Mushrooms

Servings: 2
Calories: 300.8kcal/1258.4kJ (per serving)
Fat: 19.6g (per serving)
Carbs: 6.3g (per serving)
Protein: 25.5g (per serving)

About

This simple 2-component dish is great for meal prepping or a simple skillet-style lunch. Chicken breasts are seasoned with a blend of savory and asian-inspired spices before being sliced into pieces that are crisp on the outside and juicy on the inside. Paired on the side is a bed of sticky-sweet shitake mushrooms.

Ingredients

8 oz chicken breast boneless skinless raw
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
¼ teaspoon paprika
¼ teaspoon chili powder
⅛ teaspoon curry powder
⅛ teaspoon onion powder
1 teaspoon ginger ground dry
2 teaspoon olive oil
2 tablespoon butter, unsalted
1 teaspoon ginger
5 ounce sliced shitake mushrooms by wegmans
2 teaspoon soy sauce

Instructions

Season 4-oz boneless chicken breasts with the salt, pepper, paprika, chili powder, curry powder, onion powder, and powdered ginger. Gently press the seasonings into the chicken so they adhere.
Heat the olive oil in a pan over medium-high heat and place in the chicken breasts, seasoned side down. Cook for 4-5 minutes per side, until the seasonings blacken and the breasts are golden brown on both sides.
Set the chicken aside to cool for 1-2 minutes. Then, slice the chicken into strips.
While the chicken is cooking, melt the butter in the pan to delgaze it over low heat. Toss in the raw ginger and sliced shitake mushrooms and cook in the butter for just 2-3 minutes.
Stir in the soy sauce. Cook for an additional 2 minutes, letting the sauce reduce and turn into a sticky glaze that coats the mushrooms.
Serve a fair portion of glazed shitake mushrooms with a sliced chicken breast. At your discretion, you may garnish with chopped green onion.