Sheet-Pan Garlic-Herb 'Chicken' with Roasted Mushrooms & Baby Spinach
This quick and hearty vegetarian sheet-pan meal uses plant-based chicken for a satisfying protein boost, paired with garlicky mushrooms and fresh baby spinach for a healthy, delicious dinner in under 15 minutes. Perfect for busy weeknights and packed with flavor!
- 12 oz plant-based chicken strips
- 3 cups cremini mushrooms, quartered
- 4 cups baby spinach
- 3 tbsp olive oil
- 3 each garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat oven to 450°F. Line a sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FToss plant-based chicken strips and mushrooms with olive oil, garlic, thyme, lemon zest, salt, and pepper. Spread evenly on the prepared sheet pan.
⏱️ 2 minutesRoast for 8 minutes, or until mushrooms are golden and plant-based chicken is heated through and slightly crisp.
⏱️ 8 minutes 🌡️ 450°FRemove pan from oven, scatter baby spinach over the hot ingredients, and toss gently until spinach wilts slightly. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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