Lunch: Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas

Recipe by Anna Watson Carl No basic chicken dinners allowed.

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

4 (8 oz.) bone-in, skin-on chicken thighs
kosher salt
Black pepper
3 tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed
10 thyme sprigs
1/2 lemon, thinly sliced
3/4 lb. sugar snap peas, cleaned and cut in half (about 3 c.)
2 tbsp. finely chopped mint
4 c. baby spinach

Instructions

Preheat oven to 450 degrees F. Pat chicken thighs dry, and season generously with salt and pepper. In large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic cloves and thyme sprigs and sauté for 1 minute or until fragrant.
Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown. Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165 degrees F at the deepest portion of thigh.
Meanwhile, in deep-sided sauté pan or wok, heat the remaining 1 tablespoon olive oil over medium-high heat. Add snap peas and sauté for 5 minutes, until softened, but still slightly crunchy. Season with salt and pepper and stir in mint.
In large bowl, pour hot snap peas on top of spinach. Toss gently for 1 minute or so, until spinach begins to wilt. Season with salt and pepper.
Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.

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