Sheet Pan Italian Crispy Chicken and Spinach
Servings
4 Servings
Ingredients
- 1 pound frozen spinach thawed and drained
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- Freshly cracked black pepper
- 1 ½ pounds boneless skinless chicken thighs (pargiyot)
- 3 cups cooked brown basmati rice or quinoa
Instructions
- Preheat oven to 375°F.
- Layer spinach over the bottom of sheet pan.
- In a small bowl whisk evoo with garlic, paprika, Italian seasoning, salt and pepper. Pour half mixture over spinach and toss.
- Coat both sides of chicken thighs with remaining oil mixture and arrange on top of spinach.
- Place in oven and cook for 45 minutes. Remove from oven and serve chicken with spinach and rice.
Nutrition
Nutrition Facts
Sheet Pan Italian Crispy Chicken and Spinach
Amount per Serving
Calories
460
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Cholesterol
110
mg
37
%
Sodium
488
mg
21
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Protein
37
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.