Thursday, January 18, 2018

Roasted Chicken with Spinach & Artichoke Hearts

Adapted From:
Course: All-In-One
Main Ingredient: Chicken
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min

  • 1 pound chicken thigh boneless, skinless
  • 12-16 ounce spinach or kale
  • 14 ounce artichoke heart canned, rinsed and drained
  • 1 whole onion red or yellow, thinly sliced
  • 4 clove garlic finely chopped
  • ¼ cup stock, chicken
  • 1 tablespoon fat of choice
  • salt & pepper to taste
  • 6 whole radish or turnips, sliced into thin rounds; optional
  • 8 ounce mushroom sliced; optional

  1. Preheat oven to 425°F.
  2. Season each chicken thigh with salt and pepper.
  3. Melt cooking fat in oven-safe skillet or cast iron pan over medium heat.
  4. Add the chicken to pan and brown for about 5 minutes on each side.
  5. Remove from the skillet and set aside.
  6. Add all vegetables except spinach to the skillet and cook until the vegetables are slightly tender, stirring occasionally.
  7. Add the garlic, spinach and stock.
  8. Return the chicken to the skillet.
  9. Place in the oven and bake for 20 minutes or until the chicken is cooked through (165°F for thighs or 160°F for breasts).
  10. Remove from the oven and let stand 5 minutes before serving.

Nutrition Estimate per Serving
  • Net Carbs: 13g
  • Calories: 466
  • Protein: 61g
  • Carbohydrate: 24g
  • Fat: 18g
  • Fiber: 11g

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