Chicken with Spinach and Mushrooms

Chicken with Spinach and Mushrooms

Chicken with Spinach and Mushrooms Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 medium red bell pepper, chopped
  • 16 oz. organic button mushrooms, quartered
  • ½ tsp. Celtic sea salt
  • 2 cloves organic garlic, chopped
  • 8 c. organic spinach
  • ½ c. organic dry white wine
  • 2 Tbsp. organic avocado oil
  • 2 -8oz. breasts pasture-raised chicken
  • ½ tsp. freshly ground black pepper
  1. Heat half of the oil in a large, safe, nonstick skillet over medium-high heat.
  2. Season the chicken with half of the salt and pepper.
  3. Cook chicken until golden brown and cooked through, about 5 to 7 minutes per side. Transfer to a plate.
  4. Return the skillet to medium-high heat and heat the remaining oil.
  5. Add the mushrooms and pepper, stirring, for 3 minutes.
  6. Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
  7. Toss in the spinach and remaining salt and pepper.
  8. Serve with the chicken.

Nutrient Information Per Batch

1015.39 kcal Calories, 332.35 mg Calcium, 34.69 g Carbohydrate, 273.76 mg Cholesterol, 36.73 g Total Fat, 12.65 g Fiber, 13.21 mg Iron, 385.51 mg Magnesium 4295.71 mg Potassium, 131.4 g Protein,129.14 mcg Selenium, 1690.6 mg Sodium, 14.01 g Sugars, 7.83 mg Zinc, 5.19g Saturated fat, 0.12 trans Fat, 21.21 g Monounsaturated fats, 6.23 g Polyunsaturated fats, 26333.3 IU Vitamin A, 3.98 mg Vitamin B6, 0.18 mcg Vitamin B12, 236.56 mg Vitamin C, 80.64 IU Vitamin D, 7.42 Vitamin E, 1167.7 mcg Vitamin K, 611.75 mcg Folate,0.96 mg Vitamin B1(Thiamin),72.01 mg Vitamin B3(Niacin),2.81 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 29338.9 mcg Lutein and Zeaxanthin, 0.68 g ALA, 0 g EPA, 0.09 gDHA,1480.07 mg Phosphorous, 2.81 mg Manganese, 23.8 mcg Alpha carotene, 15436.8 mcg Beta carotene, 583.58 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Citrus
  • No Fish
  • No Red Meat

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. […] the other night that was really good, so I wanted to share it here. The original recipe came from, but I tweaked it a bit and used the Instant Pot. It’s a pretty easy recipe, whether you cook […]

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