Grilled Chicken with Mushroom Onion Gravy and Parmesan Roasted Squash

25 mins
Serves 2
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Directions

  1. 1Slice two large chicken breasts in half until they're nice and thin.
  2. 2Season both sides of the chicken breasts with avocado oil, salt, paprika, brown sugar, black pepper, onion powder, garlic powder, and dried basil.
  3. 3Set the seasoned chicken aside.
  4. 4Chop 8 ounces of mushrooms into slices and one onion into half-moon slices.
  5. 5Heat avocado oil in a grill pan.
  6. 6Add the chicken to the hot grill pan, ensuring not to overcrowd.
  7. 7Slice two large yellow squash into 1/4-inch disks.
  8. 8In a bowl, toss the squash with avocado oil, Parmesan, panko, lemon pepper, smoked paprika, oregano, salt, and black pepper.
  9. 9Place the squash in a single layer on a baking sheet and bake in a 400°F oven for 12-14 minutes, until golden brown.
  10. 10Flip the chicken once it's golden brown on one side and cook until the internal temperature reaches 165°F.
  11. 11Remove the chicken and add more avocado oil to the pan.
  12. 12Add the onions and mushrooms to the pan and season with salt, pepper, and garlic powder.
  13. 13Add one can of cream of mushroom soup and ¼ to ½ cup milk to the pan and stir until the gravy is smooth.
  14. 14Serve the chicken over rice, top with the mushroom gravy, and serve alongside the roasted squash.

Ingredients

  • 2 chicken breasts
  • 5 tbsp avocado oil
  • 8 oz mushrooms
  • 1 onion
  • 1 15 oz can cream of mushroom soup
  • 0.25 cup milk
  • 2 cups cooked rice
  • 1 tsp salt
  • 1 tsp paprika
  • 0.5 tsp brown sugar
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp dried basil
  • 2 yellow squash
  • 0.25 cup Parmesan
  • 2 tbsp panko
  • 1 tsp lemon pepper
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp black salt

Equipment

knifegrill panbaking sheetrice cooker