This pan-roasted chicken-thigh dish is a winning combo of warm, crispy skin with creamy pea puree. The fresh spinach add that extra freshness to the dish!
Author: The Fit Mediterranean
Frozen Green Peas
Ground Black Pepper
, zested, juiced
, freshly grated
Extra-Virgin Olive Oil
Fresh Baby Spinach
Tyson® Chicken Thighs
Unsalted Raw Pumpkin Seeds
Preheat oven to 400 degrees F (200 degrees C).
Frozen Green Peas (4 1/2 cups)
in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor.
Add 1/4 tsp of zested
and 2 tablespoon of lemon juice,
Parmesan Cheese (1 Tbsp)
, 2 tablespoon of
Extra-Virgin Olive Oil (1/4 cup)
Salt (to taste)
Ground Black Pepper (to taste)
and process until the texture is similar to hummus. Add
Fresh Cilantro (1/2 cup)
Tyson® Chicken Thighs (4)
dry. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes.
Spoon off fat and discard. Flip chicken and cook 2 more minutes.
Transfer chicken to a baking dish, skin up. Sprinkle with
Parmesan Cheese (2 Tbsp)
and remaining lemon zest.
Transfer to oven; roast until cooked through, about 15 minutes.
Meanwhile, mix spinach with remaining tablespoon of lemon juice and 1 tablespoon of olive oil; season with salt and pepper.
Serve chicken with pea puree,
Fresh Baby Spinach (6 2/3 cups)
, and lemon wedges. And you can sprinkle some
Unsalted Raw Pumpkin Seeds (to taste)
as well if you fancy!
Nutrition Per Serving
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