CALORIES: 280
PREP: 5 minutes
COOK: 25 minutes
Nut-Free, Egg-Free, Dairy-Free, Gluten-Free
1 tbsp | oil |
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6 | chicken thighs |
1/2 | Spanish onion, diced |
1 | yellow bell pepper, diced |
1 | red bell pepper, diced |
2 | garlic cloves, minced |
1 tbsp | smoked paprika |
1 | 19-oz can fire-roasted tomatoes |
4 cups | chopped baby spinach |
Salt and pepper to taste |
Season the chicken with salt and pepper to taste. In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet, skin side down. Cook until the skin is golden and crisp, about 4 to 5 minutes. Flip the chicken over and continue to cook until the remaining side is golden, another 2 to 3 minutes. Remove the chicken from the skillet and set it aside.
Add the onion, yellow bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic and smoked paprika, and cook, stirring, until they become fragrant, about 30 seconds. Stir in the diced tomatoes and baby spinach. Bring the mixture to a simmer and return the chicken to the skillet, skin side up. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 5 to 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 280 |
Total Fat (g) | 12 |
Saturated fat (g) | 3 |
Cholesterol (mg) | 155 |
Sodium (mg) | 380 |
Total Carbohydrate (g) | 10 |
Dietary Fiber (g) | 3 |
Total Sugars (g) | 4 |
Protein (g) | 31 |
Calcium (mg) | 73 |
Iron (mg) | 4 |
Potassium (mg) | 474 |
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