Ingredients
1.5 lbs boneless skinless chicken thighs
10 oz fresh spinach
1 red onion, sliced
1 pint cherry tomatoes, halved
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 425°F (220°C)
Pat chicken dry, season both sides with salt, pepper, oregano, paprika, and half the garlic
Drizzle chicken with 1 tbsp olive oil and rub to coat
Spread spinach over the bottom of an oven-safe sheet pan
Place seasoned chicken and red onion slices around the spinach
Toss remaining garlic with cherry tomatoes and 1 tbsp olive oil, then arrange over the chicken
Roast for 25 minutes, then rotate pan for even browning
Top with cherry tomato mixture and roast 10-15 minutes more until chicken reaches 165°F (74°C)
Notes
Use pre-cut fresh spinach for time-saving convenience
Preheating the pan creates a better sear on chicken
For extra flavor, add lemon wedges to serve
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Roasting
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 dinner
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg