Sally's Recipe Of The Week: Lemon Spinach Chicken

Lemon Spinach Chicken

Serves 2

Here is what you will need:

4 boneless, skinless chicken thighs

1 medium size onion

2 to 3 cloves garlic

4 cups fresh spinach

1/2 cup chicken broth

1/2 lemon - plus some wedges for serving

a couple of sprigs of fresh thyme or oregano

olive oil

kosher salt

fresh black pepper

Preheat the oven to 350. Trim the excess fat from the thighs.

Chop up the onion and garlic. Strip the thyme off the stem and chop.

Chop up your spinach.

In an oven proof skillet heat about a TBS of oil on medium high heat. Season both sides of the chicken with salt and pepper.

Brown the chicken on both sides. Remove from pan and set aside.

If needed add a little more oil. Turn down the heat a bit and add the onions. Season with salt and pepper and cook until they start to soften. Add in the garlic and stir until fragrant, just about one to two minutes.

Add in the chicken broth and stir, scrapping any brown bits from the bottom of the pan.

Add in the thyme.

Add in the spinach and stir till it wilts down. Taste and adjust seasoning if necessary.

Add in a squeeze of lemon.

Put the chicken back in pan, spoon some of the spinach mixture on top and pop it in the oven. Back at 350 for 30 minutes or until chicken is cooked through.

Remove from oven and make sure chicken is done. Taste for seasoning.

Serve alone or over rice or cauliflower rice. Lets Eat!!

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