Asado Chicken Breasts with Sautéed Garlic Spinach

 

Ingredients:

• 16 ounces boneless, skinless chicken thighs (about 450g)
• 1/4 cup chicken broth
• 1/4 cup lemon juice, plus more as needed
• 1/4 cup olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1/2 teaspoon onion powder
• 4 teaspoons fresh garlic, minced (divided)
• 6 cups spinach
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper, to taste

Instructions:

1. Prepare all the ingredients as listed.

2. In a bowl, combine chicken broth, 1/4 cup lemon juice, olive oil, smoked paprika, cumin, oregano, onion powder, and half of the minced garlic.

3. Place the chicken thighs in the marinade mixture, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes.

4. While the chicken marinates, heat olive oil in a frying pan over medium heat. Add the remaining minced garlic and spinach. Sauté for 2 to 4 minutes until spinach is wilted. Season with salt, pepper, and crushed red pepper flakes. Set aside.

5. Using the same frying pan, add more olive oil if needed and cook the marinated chicken thighs over medium heat. Cook for about 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C).

6. Reduce the heat to low and add the remaining marinade to the pan. Cook for 2 to 3 minutes, stirring occasionally.

Notes:

• This recipe yields 4 servings of Keto Asado Chicken with Spinach.
• Each serving contains approximately 312 calories, 24.3g fat, 3.4g net carbs, and 21.5g protein.