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SideChef
Recipes
Gluten-Free
Chicken with Pea Puree and Spinach

10 INGREDIENTS • 11 STEPS • 40MINS

Chicken with Pea Puree and Spinach

Recipe
4.8
6 ratings
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!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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!
40MINS
Total Time
$2.69
Cost Per Serving
Ingredients
Servings
4
us / metric
Frozen Green Peas
4 1/2 cups
Frozen Green Peas
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Lemon
1
Lemon, zested, juiced
Parmesan Cheese
3 Tbsp
Parmesan Cheese, freshly grated
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Fresh Cilantro
1/2 cup
Fresh Cilantro, chopped
Fresh Baby Spinach
6 2/3 cups
Fresh Baby Spinach
Boneless, Skin-On Chicken Thigh
4
Large Boneless, Skin-On Chicken Thighs
8 small ones
Pepitas
to taste
Pepitas
Nutrition Per Serving
VIEW ALL
Calories
244
Fat
15.4 g
Protein
9.3 g
Carbs
19.0 g
Love This Recipe?
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Chicken with Pea Puree and Spinach
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Cook Frozen Green Peas (4 1/2 cups) in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor.
step 2 Cook Frozen Green Peas (4 1/2 cups) in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor.
step 3
Add 1/4 tsp of zested Lemon (1) and 2 tablespoon of lemon juice, Parmesan Cheese (1 Tbsp), 2 tablespoon of Extra-Virgin Olive Oil (4 Tbsp).
step 4
Season with Salt (to taste) and Ground Black Pepper (to taste) and process until the texture is similar to hummus. Add Fresh Cilantro (1/2 cup), puree.
step 5
Pat Boneless, Skin-On Chicken Thighs (4) dry. Season with salt and pepper.
step 5 Pat Boneless, Skin-On Chicken Thighs (4) dry. Season with salt and pepper.
step 6
Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes.
step 7
Spoon off fat and discard. Flip chicken and cook 2 more minutes.
step 7 Spoon off fat and discard. Flip chicken and cook 2 more minutes.
step 8
Transfer chicken to a baking dish, skin up. Sprinkle with Parmesan Cheese (2 Tbsp) and remaining lemon zest.
step 8 Transfer chicken to a baking dish, skin up. Sprinkle with Parmesan Cheese (2 Tbsp) and remaining lemon zest.
step 9
Transfer to oven; roast until cooked through, about 15 minutes.
step 9 Transfer to oven; roast until cooked through, about 15 minutes.
step 10
Meanwhile, mix spinach with remaining tablespoon of lemon juice and 1 tablespoon of olive oil; season with salt and pepper.
step 10 Meanwhile, mix spinach with remaining tablespoon of lemon juice and 1 tablespoon of olive oil; season with salt and pepper.
step 11
Serve chicken with pea puree, Fresh Baby Spinach (6 2/3 cups), and lemon wedges. And you can sprinkle some Pepitas (to taste) as well if you fancy!
step 11 Serve chicken with pea puree, Fresh Baby Spinach (6 2/3 cups), and lemon wedges. And you can sprinkle some Pepitas (to taste) as well if you fancy!
Tags
Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Vegetables
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