Happy Monday people!! And welcome to June!
I don’t know about the rest of you but I for one am really looking forward to a new month. I’m feeling extra motivated this month to get myself in order. Do you ever find yourself feeling a bit out of sorts? Too busy, too cluttered, too anxious? That pretty much summed up my Spring. But I’m turning over a new leaf!
I decided to spend my Sunday afternoon yesterday tidying up a bit and trying out a new recipe. Still have more tidying to do, but the recipe came out great! It’s on the menu for lunch most of this week lol
I find this to be a relatively healthy dish, but it’s not perfect. I used 2 ingredients I tend to avoid (butter and cream), but hey at least I added something green! I used an organic full fat butter, and for anyone following a higher fat and protein diet with lower carbs, there are some benefits here. I tend to avoid dairy whenever possible, so I’ll definitely be trying this with some coconut milk next time.
I hope everyone starts off their week in the best way possible! I have an average busy day at work today, but am looking forward to my FAVORITE workout class this evening (Tramp Stamp at JaneDO), then some baking afterwards. If all goes well, look out for another post tomorrow or Wednesday!
1 lb chicken thighs
1 tbsp paprika
1/2 tbsp sea salt
1/2 tsp pepper
1-2 tbsp butter (I use Kerrygold)
3 cloves of garlic, minced
1 cup low sodium chicken stock
1/2 cup heavy cream
1/3 cup parmesan cheese
1-2 large handfuls of spinach
juice of 1 lemon
- Preheat your oven to 400 degrees F
- In a large bowl, season your chicken with the paprika, salt, and pepper. Meanwhile, heat the butter in a large oven-safe skillet (sides need to be about 1-2 inches high).
- Cook your chicken on each side for about 3-5 minutes, then remove from the skillet and set aside. Toss in your garlic, chicken stock, heavy cream, and parmesan into the same skillet. Mix well making sure you scrape the bottom of the dish. Add in the spinach and lemon juice. Let it simmer for about 5 minutes.
- Add back in the chicken and bake for 25 minutes. Enjoy!