Keto Portuguese Lunch: Grilled Chicken with Mushrooms, Olives and Creamy Spinach Sauce

Allergens

Dairy (in the cream sauce)

Ingredients

• 2 bone
• in chicken breasts
• 1 cup mixed wild mushrooms (porcini, chanterelle, shiitake)
• 1/2 cup black olives, pitted and sliced
• 3 cups fresh spinach
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season the chicken breasts with salt and pepper. Grill them over medium heat, turning occasionally until cooked through, about 20 minutes. In a pan, sauté the mushrooms in butter until tender and slightly golden, about 5 minutes. Stir in the olives and cook for an additional minute. Set aside. In another pan, melt the remaining butter over medium heat. Add spinach and cook until wilted, then stir in heavy cream. Season with salt and pepper to taste. Cook for a further 2 minutes until thickened. Slice the grilled chicken breasts and serve them on a plate alongside the mushroom olive mixture and creamy spinach sauce. Garnish with fresh parsley.

Chef’s Insight

Use bone-in chicken breasts for added flavor and moisture.

Notes

The dish is best enjoyed hot from the grill or oven.