Who’s ready to get their meal prep on? Save this recipe before you head to the store. This recipe makes enough for 3-4 meals.
INGREDIENTS
– 1 pound boneless/skinless chicken thighs
– 1 teaspoon salt
– 3/4 teaspoon black pepper
– 1 1/2 teaspoons paprika
– 3 tablespoons olive oil, divided
�For The Sauce:
– 2 tablespoons minced garlic
– 1/2 tablespoon Italian seasoning (I used @flavorgod Italian seasoning)
– 3 oz jarred sun dried tomato strips in oil drained (reserve 1 tablespoon of the oil for cooking)
– 3/4 cup heavy or thickened cream
– 1/4 cup chicken broth (more depending on thickness of sauce)
– 3 cups spinach, chopped
– 1/2 cup fresh grated Parmesan cheese
– 2 tablespoons fresh chopped parsley to serve
INSTRUCTIONS
Season chicken with salt, pepper and paprika.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through. Transfer to a warm plate; set aside.
Add the remaining olive oil and fry the garlic until fragrant (about 30 seconds to 1 minute); then add in the sun dried tomatoes with 1 tablespoon sun dried tomato oil into the pan. Fry for 1-2 minutes to release their flavours.
Reduce heat to low-medium heat; add the cream and chicken broth and bring to a simmer 4-5 minutes while stirring occasionally. Season with salt, pepper and Italian seasoning to your taste.
Add in the chopped spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer on low for a another 1-2 minutes until cheese melts through the sauce.
Add the chicken back into the pan; top with parsley. Divide chicken with zucchini noodles or steamed veggies into containers.
