January is usually the healthiest month of the year for most people. Many of us scour the internet for lighter recipes that have some protein and are rich in vegetables. Chicken is the nice choice because it is a little less fatty than red meat, and can be transformed into many different dishes.
Mediterranean food has a nice blend of both healthful meats or fish and colorful veggies and has been named again as the best diet in the world. In this recipe for Skillet Chicken with Lemons, Spinach & Chickpeas it has all these healthful components and is loaded with luscious taste.
Citrus is a huge flavor booster and when you roast it, it becomes mildly sweet with a nice bitter edge. Beans, like chickpeas, are another good ingredient to toss into skillet cooking because they add earthiness and contrasting texture.
This recipe begins and ends on the stove top with a quick bit of time in the oven to roast the lemons, tomatoes and chicken. I love to make this any day of the week because it’s quick, delicious and everyone enjoys it.
4-6 chicken thighs, bone-in with skin
1 cup cherry tomatoes
6 cups baby spinach
1 1/2 cups canned chick peas
salt & pepper
1. Preheat oven to 425 degrees. Slice tomatoes in half and lemon thinly, set aside. Remove chicken from any packaging and sprinkle with salt and pepper. In a large iron skillet, add 2 teaspoons olive oil and place over medium high heat. After 2 minutes, add chicken skin-side-down into pan. Brown for 3 minutes, flip over and brown for 2 minutes. Add the tomatoes and lemon slices around the chicken. Place in the oven to roast for 20 minutes.
2. Remove the skillet from the oven and place the chicken thighs on a plate, covered with foil. Add the spinach and chickpeas on top of the cooked lemons and tomatoes and toss in all the juices. Cook over medium heat for 2 minutes, or just until the spinach begins to wilt. Add the chicken back top and continue cooking for 1 minute. Spoon onto plates and Enjoy!