Cooking Instructions
HIDE IMAGES
SHOW ALL 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 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 (1/4 cup)
.
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 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 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 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
Unsalted Raw Pumpkin Seeds (to taste)
as well if you fancy!
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSAlmond Poppy Crackers with Ricotta Cheese and Honey
Vegan Matcha Coconut Pudding
Grilled Romaine Hearts with Tomatoes and Shrimp
Vegan Protein Nutella Cookies
Gluten-Free and Low-Fat Chocolate Muffins
Gluten-Free Vegan Bread
Mediterranean Style Bell Peppers
Turmeric Ginger Baked Jerusalem Artichokes
Pasta with Fennel and Sardines
Pizza with Biga
Lemon Blueberry Cheesecake
Rose Pie
Dairy-Free Easy Chocolate Brioche Buns
Parchment Paper Mediterranean Style Sea Bass
Vegan Chocolate Sorbet
Almond Butter and Jam Banana Cake
Recommended Recipes
{{name}}