Ingredients:
- 2 cooked chicken thighs
- 2 Tbsp. reserved chicken fat
- 1 clove garlic minced
- 1 pinch red pepper flakes optional
- 1/4 red bell pepper, sliced
- 3 cups baby spinach
- 1/2 tsp. red wine vinegar
- salt to taste
- ground black pepper to taste
Directions:
- Warm a skillet over medium heat. Place the chicken thighs in the pan skin side down and cook to crisp the skin slightly. Place the chicken aside.
- Add the chicken fat and then the garlic to the pan, then add the red pepper flake (if you are using it) and the red peppers. Cook until the garlic is fragrant, and the red peppers are sizzling.
- Turn the chicken over to warm the other side. Add the spinach to the pan and stir until it wilts.
- Season with salt and pepper and add the vinegar.
- Transfer the spinach and peppers to a warm plate and top with the chicken.
Nutrition Facts
Chicken Thighs with Sautéed Spinach
Serving Size
2 chicken thighs with spinach
Amount per Serving
Calories
737.24
% Daily Value*
Fat
57.29
g
88
%
Saturated Fat
14.65
g
92
%
Trans Fat
0.46
g
Polyunsaturated Fat
11.81
g
Monounsaturated Fat
26.39
g
Cholesterol
165.76
mg
55
%
Sodium
756.66
mg
33
%
Potassium
961.01
mg
27
%
Carbohydrates
6.24
g
2
%
Fiber
2.74
g
11
%
Sugar
1.66
g
2
%
Sugar Alcohol
0.11
g
Net Carbs
3.4
g
Protein
48.19
g
96
%
Vitamin A
9372.93
IU
187
%
Vitamin C
64.23
mg
78
%
Calcium
136.44
mg
14
%
Iron
4.88
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.
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