Lemon-Pepper Chicken Thighs with Sautéed Spinach and Almond-Green Bean Salad
Tips for Experienced Cooks
Consider using a cast-iron skillet for better heat retention and an even sear on the chicken thighs. You can also toast the almonds in the skillet before adding them to the salad for an extra depth of flavor. Play around with adding fresh herbs like basil or parsley to the spinach for an aromatic twist.
Step 1: Prepare the chicken
Pat the chicken thighs dry with paper towels and season both sides evenly with the lemon-pepper seasoning.
- 2 pounds chicken thighs
- 1 teaspoon lemon-pepper seasoning
Step 2: Sauté the chicken
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
- 1 tablespoon olive oil
- Seasoned chicken thighs from step 1
Step 3: Sauté the spinach
In the same skillet, add the spinach and sauté for 2-3 minutes, until wilted. Season with a pinch of salt.
- 1 pound spinach
Step 4: Prepare the green bean salad
Trim the ends off the green beans and cut them into 2-inch pieces. In a bowl, combine the green beans and sliced almonds.
- 1 pound green beans
- 0.5 cup sliced almonds
Step 5: Dress the salad
Drizzle the lemon juice over the green bean and almond mixture and toss to combine.
- 1 lemon, juiced
Meat, Eggs, & Dairy
- 2 pounds chicken thigh
Fresh Produce & Herbs
- 1 pound spinach
- 1 pound green bean
- 1 whole lemon
Pantry Items
- 1/2 cup sliced almond
- 2 tablespoons olive oil
Seasonings & Spices
- 1 teaspoon lemon-pepper seasoning
