Earth and Spice Mushroom Chicken

Shown Here Served with Grilled Zucchini

Shown Here Served with Grilled Zucchini

This recipe is a really simple way to spice up chicken and mushrooms. The seasoning gives it a really nice smokey kick, and compliments the earthy flavors of the mushrooms with a nice heat and richness. I served it with grilled zucchini, but you could serve it with rice if you are not staying away from grains, or potato if you’re looking for something a little more robust. I didn’t have anything to soak up the juices on my plate – so I just drank them, it was really yummy.


  • 1 tbsp Sesame Oil (or a fat source of your choice)
  • 1 large shallot chopped
  • 2 large cloves garlic chopped
  • 1 package (about 15) Baby Bella mushrooms sliced
  • 2/3 cup chicken broth
  • 1-1.5 lbs Chicken Breast Tenders cut into chunks
  • 1-2 tbsp Kalustyan’s Southwest Seasoning
  • 1-2 tbsp Unsweetened Cocoa Powder
  • 1 tbsp Coconut Aminos (optional)

In a pan over medium heat, saute the shallots and garlic.

After they get going, add the mushrooms, cover and give it a shake to toss, and let it cook for a minute or two.

Sprinkle the southwest seasoning, and stir briefly, before adding the chicken broth, coconut aminos, and cocoa powder.

Stir to combine everything and  let simmer for 5 minutes.

Add the chicken, cover, and let simmer until the chicken is cooked through.

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