Portobello Mushrooms w/ Lemon Pepper Chicken, Beans, Spinach & Peppers

This recipe was submitted by FMF reader Joe Crupi.

Serves 2
Initial Prep Time 5-10 minutes
Cook Time 20-24 minutes

Ingredients:

1lb organic (preferred) chicken tenderloin, cut into cubes
2 large whole portobello mushrooms, no stems
2 cups fresh organic (preferred) spinach
15.5oz lentils
16oz roasted red pepper strips (no sugar added)
2-4 tablespoons fat free cottage cheese (optional)
Spritz of lime juice
2 tablespoons chicken broth
2 1/2 tablespoon oil
2 teaspoon minced garlic
1 1/4 teaspoon lemon pepper seasoning (no sugar added)
2 tablespoon almond flour
1/2 teaspoon balsamic vinegar

Directions

In a bowl, mix together with chicken 1 tablespoon oil, 1 teaspoon minced garlic, 1/2 teaspoon lemon pepper, 2 tablespoons almond flour.
Oil pan with 1/2 tablespoon of oil, place chicken in at med heat for 10-12min
Oil grill pan (or simply a pan if you don’t have a grill pan) with 1/2 tablespoon oil. Place portobello mushrooms face down, med/low heat, for 10-12 minutes
Once timer goes off, flip the chicken and the portobello mushrooms and cook for another 10 minutes.
Place 1-2 tablespoons cottage cheese on top of each mushroom. Sprinkle with 1/4 lemon pepper and spritz of lime juice
Once chicken and mushrooms are flipped, in a large pan, heat 1/2 tablespoon oil and 1 teaspoon minced garlic.
Place 2 cups fresh spinach, 15.5oz lentils and 16oz roasted red pepper strips in the pan. Lightly season with 1/2 teaspoon lemon pepper. Use the edge of your spatula to break up the spinach leaves. Cook on med/low heat for 10 minutes, stirring occasionally.
With 2 minutes remaining to cook, add 2 tablespoons chicken broth to chicken
Plate the portobello mushroom first, add chicken then the spinach/lentil/pepper mix. Lightly drizzle balsamic vinegar (about 1/4 teaspoon each plate) and serve.

NOTE: You will have left over spinach/bean/pepper mix. I typically save this to add to my breakfast in the morning where I simply reheat a small amount and add to 3 scrambled eggs (1 whole, 2 white); this helps make breakfast quick, easy and tasty.

A little about Joe:
I started eat slow-carb in May 2012 as part of my training for a series of races. Within 4-5 months, I reached my target weight with a loss of 20lbs and reduced my body fat by half. 9 months into the lifestyle I had a physical where I found out that a number of digestive issues I had been struggling with had disappeared and the doctor remarked that he has never seen me this healthy. Since then, I have been 100% dedicated to slow-carb. No longer for weight-loss, but with the desire to continue and lead a long, healthy and happy life.

I’ve dedicated much of my time to coming up with new and interesting slow-carb friendly recipes to share with friends and family; inspiring them to transition to a life of health and wellness.

Instagram
@SlowCarb4Life

Twitter
@TeamPandaFit

Facebook
facebook.com/teampandafitcamp

This was a reader-submitted recipe. If you’d like to submit one of your own, send me an email at jason@findingmyfitness.com!