Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/oven-roasted-chicken-and-warm-mushroom-salad-with-watercress/

Oven Roasted Chicken and Warm Mushroom Salad with Watercress

Diet Type | | | Meal Type |

Leslie Cairns

Oven Roasted Chicken and Warm Mushroom Salad with Watercress

Nice for Lunch or Dinner.

Ingredients

2
chicken breasts
black pepper to taste
4 tbsp
olive oil
2 tbsp
balsamic vinegar
1/2 tsp
thyme
1 cup
assorted wild mushrooms
1/2 cup
shallots
4 cups
mixed greens (including watercress)

Directions

1. Season chicken with black pepper and thyme.
2. Drizzle with olive oil.
3. Bake at 350° F, until no longer pink inside.
4. Saute mushrooms and shallots in olive oil. Season with thyme and finish with balsamic vinegar.
5. Slice chicken and serve with warm mushrooms over a bed of greens.

Nutrient Analysis

  • Calories: 838 KCal
  • Protein: 46 g
  • Carbohydrates: 22 g
  • Fibre: 2 g
  • Total Fat: 56 g
  • Sodium: 130 mg
  • Phosphorus: 578 mg
  • Potassium: 1578 mg

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