StarInfiniteFood

1: Pat dry chicken breasts and season with salt and pepper. Allow to sit in the fridge uncovered for 30 minutes.

2: Pat dry again, heat olive oil over medium-low, and sear chicken breast side down for about 9 minutes.

3: Add ghee or coconut oil, flip chicken, and cook another 6-9 minutes until cooked through. Brush immediately with BBQ sauce.

4: Preheat oven to 400°F. Toss sliced mushrooms with olive oil, balsamic vinegar, salt, pepper, minced garlic, and coconut sugar.

5: Roast mushrooms in an oven-safe pan for 40 minutes, tossing a couple of times.

6: Add chopped gold potatoes to a pot of salted boiling water. Cover and cook for about 10 minutes until tender.

7: Drain the liquid, then add dairy-free creamer, steamed spinach, salt, pepper, garlic powder, and butter/ghee/coconut oil.

8: Mash together with a fork until creamy and well mixed. Optionally, add Parmesan.