Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gluten-Free
Chicken with Pea Puree and Spinach
Recipe

10 INGREDIENTS • 11 STEPS • 40MINS

Chicken with Pea Puree and Spinach

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!
Add to plan
logo
Chicken with Pea Puree and Spinach
Save
author_avatar
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
1/4 cup
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
Add to plan
logo
Chicken with Pea Puree and Spinach
Save
author_avatar
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 (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 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
view more tags
Gluten-Free
Brunch
Healthy
Shellfish-Free
Kid-Friendly
0 Saved
top