Chicken with Pea Puree and Spinach Recipe
This pan-roasted chicken-thigh dish is a winning combo of warm, crispy skin with creamy pea puree. The fresh spinach add that extra freshness to the dish!
Keywords
- Easy
- Low-Fat
- Peanut-Free
- Tree Nut-Free
- Fish-Free
- Cheese
- Main Dish
- Baked Goods
- Oven
- Food Processor
- Stove
- Grain-Free
- Intermediate
- Low Salt
- Egg-Free
- Nut-Free
- Soy-Free
- Tomato-Free
- Low-Sugar
- Gluten-Free
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Cooking tools:
- Food processor
- Oven
- Stove
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Grater
- Skillet
- Baking dish
- Spoon
- Tongs
- Mixing bowl
- Paper towel
Ingredients
- 500 grams Frozen Green Peas
- to taste Salt
- to taste Ground Black Pepper
- 1 Lemon
- 3 tablespoons Parmesan Cheese
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 cup Fresh Cilantro
- 200 grams Fresh Baby Spinach
- 4 Boneless, Skin-On Chicken Thigh
- to taste Pepitas
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