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RECIPE
9 INGREDIENTS11 STEPS40min

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!
Chicken with Pea Puree and Spinach Recipe | SideChef
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!
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Fulfilled by
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
40min
Total Time
$3.23
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4 1/2 cups
to taste
Salt and Pepper
1
Lemon , zested, juiced
3 Tbsp
Parmesan Cheese , freshly grated
1/4 cup
Extra-Virgin Olive Oil
1/2 cup
Fresh Cilantro , chopped
6 2/3 cups
Fresh Baby Spinach
4
Large  Tyson® Chicken Thighs
8 small ones
to taste
Unsalted Raw Pumpkin Seeds
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Nutrition Per Serving

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CALORIES
451
FAT
21.9 g
PROTEIN
40.9 g
CARBS
20.9 g

Cooking Instructions

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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 and Pepper (to taste) and process until the texture is similar to hummus. Add Fresh Cilantro (1/2 cup) , puree.
Step 5
Pat Tyson® 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!
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Nutrition Per Serving
Calories
451
% Daily Value*
Fat
21.9 g
28%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
153.3 mg
51%
Carbohydrates
20.9 g
8%
Fiber
7.4 g
26%
Sugars
6.8 g
--
Protein
40.9 g
82%
Sodium
382.4 mg
17%
Vitamin D
0.0 µg
0%
Calcium
129.7 mg
10%
Iron
4.3 mg
24%
Potassium
864.7 mg
18%
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