When I’m prepping for meals there is nothing that brings me more inspiration than chicken thighs. There are so many ways to dress them up and keep them from being boring and they don’t take forever to cook! #ThisGirlLovesToEat
Spinach Stuffed Chicken Thighs
- 6 Bone-in, Skin-on Chicken Thighs (about 8 oz each)
- 3 Cups Fresh Baby Spinach
- 1 TBLS Olive Oil
- 2 tsp Dried Basil
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Freshly Ground Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- Olive Oil Cooking Spray
Preheat oven to 375° F and spray the bottom of a 13 x 9 Pyrex Baking Dish with Olive Oil Spray. Mix together your spices in a small bowl.
Toss Spinach with 1 TBLS Olive Oil and 2 tsp of your dried spice mix in a medium bowl.
Sprinkle each thigh with some of the spice mix and massage into both top and bottom. Leave about 1 tsp of spice mix to sprinkle over tops at the end.
Gently lift the skin away from the meat and make a pocket for the spinach leaves. Stuff each thigh with the spinach leaves until equally distributed.
Place the thighs in the baking dish and spray tops lightly with olive oil spray. Sprinkle remaining tsp spice mix over thighs and put into preheated oven. Bake for 30 minutes.
After 30 minutes divide the Parmesan cheese evenly between the breasts and put back into the oven until cheese is melted and begins to brown, about 15 minutes more.
Nutrition Information (Serving Size 1 Thigh)
- 306 Calories
- 22 g Fat
- 1 g Carbs
- 24 g Protein