Description
This delicious lemon garlic chicken thighs recipe is paired with fresh spring greens for a healthy meal.
Ingredients
Scale
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil (for cooking)
- 1 lemon zest and juice (fresh)
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon salt (to taste)
- 4 cups mixed spring greens (such as arugula, spinach, and baby kale)
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon balsamic vinegar (for dressing)
- 1 pinch salt (to taste)
Instructions
- Preheat the skillet over medium-high heat and add olive oil.
- In a mixing bowl, combine lemon zest, lemon juice, black pepper, and salt. Coat the chicken thighs in the mixture.
- Place the chicken thighs skin-side down in the skillet and cook for about 7-8 minutes until golden brown.
- Flip the chicken and cook for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
- In a large bowl, combine the mixed spring greens.
- Drizzle with olive oil and balsamic vinegar, then season with a pinch of salt. Toss to combine.
- Plate the chicken thighs alongside the dressed spring greens and serve immediately.
Notes
- Make sure the chicken is properly cooked by checking the internal temperature.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with greens
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg