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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