Lemon Garlic Chicken Thighs with Wilted Spinach
CP Phase
Dinner
Green food
halal
kosher
keto
dairy-free
gluten-free
nut-free
egg-free
shellfish-free
fish-free
soy-free
pork-free
Chicken thighs provide filing protein. Spinach adds fiber and iron. Lemon and garlic jazz it up.
🥦 Ingredients
- ●2 bone in, skin on chicken thighs
- ●2 cups fresh spinach leaves
- ●1 tbsp olive oil
- ●2 cloves garlic, minced
- ●Juice of
- ●½ lemon
- ●½ tsp salt
- ●¼ tsp
- ●black pepper
- ●Optional:
- ●½ tsp dried rosemary
👩🍳 How to Make It
1
Prep chicken: Pat dry with paper towels. This helps the skin crisp. Season: Rub both sides with salt, pepper, and rosemary. Cook chicken: Heat olive oil in skillet over medium. Place chicken skin side down. Cook 6–8 minutes until golden. Flip and cook another 6–8 minutes until internal temp reaches 165°F. Add garlic: Stir garlic into pan for final 2 minutes. Wilt spinach: Remove chicken. Add spinach to pan. Stir 1 – 2 minutes until wilted. Finish: Squeeze lemon juice over spinach. Serve chicken on top.
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