Savory Steel-Cut Oats with Mushrooms & Thyme

Toast 2 cups of steel-cut oats in a dry pot over medium heat for 3-4 minutes until they smell nutty, stirring frequently to prevent burning.

Add 4 cups of chicken stock and 2 cups of water to the pot with the toasted oats. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally until the oats are tender but still have some bite.

While the oats cook, clean and slice 1 pound of mixed mushrooms. Finely dice 2 shallots and mince 4 cloves of garlic.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3-4 minutes to allow them to brown.

Add the diced shallots to the mushrooms and cook for 2-3 minutes until translucent. Add the minced garlic and 1 tablespoon of fresh thyme leaves and cook for another minute until fragrant.

Season the mushroom mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Transfer to a bowl and set aside.

In the same skillet, add the 24 ounces of pre-grilled chicken breast (sliced into bite-sized pieces) and warm through for 2-3 minutes.

When the oats are cooked, stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Fold in the mushroom mixture, warmed chicken, 4 cups of baby spinach, and 1/4 cup of grated parmesan cheese. Stir until the spinach wilts.

Toast 1/4 cup of pine nuts in a dry pan over medium heat for 2-3 minutes until golden, watching carefully to prevent burning.

Divide the savory oats among 4 bowls. Top each serving with the remaining 1/4 cup of parmesan cheese, toasted pine nuts, 1 tablespoon of fresh thyme leaves, and 1 tablespoon of lemon zest.

Serve immediately while hot.