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American Grilled Chicken with Creamed Spinach and Roasted Asparagus

American Grilled Chicken with Creamed Spinach and Roasted Asparagus

Ingredients (Serves 3)

Chicken Thigh255.4 g
Fresh Spinach159.7 g
Heavy Cream38.3 ml
Cream Cheese19.2 g
Parmesan Cheese12.8 g
Asparagus95.8 g
Garlic1 clove
Onion23.9 g
Olive Oil4.8 ml
Chicken Broth23.9 ml
Salt1 tsp
Black Pepper0.5 tsp
Nutmeg0.3 tsp

Instructions

1
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus. Toss the asparagus with 7.2ml of olive oil, 1 tsp salt, and 0.5 tsp black pepper. Spread in a single layer on the baking sheet. Roast for 10-15 minutes, or until tender-crisp.
3
While asparagus roasts, season the chicken thighs generously with 1 tsp salt and 0.5 tsp black pepper. Heat a grill pan or large cast-iron skillet over medium-high heat. Add the remaining 7.2ml of olive oil.
4
Grill the chicken thighs for 6-8 minutes per side, or until internal temperature reaches 74°C (165°F) and they have nice grill marks. Set aside to rest.
5
For the creamed spinach, finely chop the onion and mince the garlic. In a large skillet over medium heat, add a splash of olive oil (or the chicken drippings from grilling). Sauté the onion for 3-4 minutes until softened.
6
Add the minced garlic and cook for another 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
7
Add the fresh spinach in batches, allowing each batch to wilt before adding more. Stir until all spinach is wilted.
8
Stir in the heavy cream, cream cheese, and grated Parmesan cheese. Season with 1 tsp salt, 0.5 tsp black pepper, and 0.75 tsp nutmeg. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened and is creamy.
9
Slice the rested chicken thighs against the grain. Serve the sliced chicken alongside generous portions of creamed spinach and roasted asparagus. Serve hot.
American Grilled Chicken with Creamed Spinach and Roasted Asparagus
Featured Recipe
Dinner
52 min
Medium
High Protein
Low Carb
High Protein

American Grilled Chicken with Creamed Spinach and Roasted Asparagus

Succulent grilled chicken thighs paired with a rich, creamy spinach, and perfectly roasted asparagus, offering a hearty and elegant low-carb American dinner.

52 min
3 servings
MEDIUM
Dinner
52 min
Medium
High Protein
Low Carb
Nutrition Facts
802
Calories
64g
Protein
11g
Carbs
55g
Fat
🎉
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Ingredients

Servings:
3
Main Ingredients2
  • Chicken Thigh255.4 g
  • Chicken Broth23.9 ml
Vegetables & Herbs3
  • Fresh Spinach159.7 g
  • Garlic1 clove
  • Onion23.9 g
Dairy & Proteins3
  • Heavy Cream38.3 ml
  • Cream Cheese19.2 g
  • Parmesan Cheese12.8 g
Pantry Staples3
  • Olive Oil4.8 ml
  • Salt1 tsp
  • Black Pepper0.5 tsp
Additional Items2
  • Asparagus95.8 g
  • Nutmeg0.3 tsp

Instructions

  1. 1
    Step 1

    Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.

  2. 2
    Step 2

    Trim the woody ends off the asparagus. Toss the asparagus with 7.2ml of olive oil, 1 tsp salt, and 0.5 tsp black pepper. Spread in a single layer on the baking sheet. Roast for 10-15 minutes, or until tender-crisp.

  3. 3
    Step 3

    While asparagus roasts, season the chicken thighs generously with 1 tsp salt and 0.5 tsp black pepper. Heat a grill pan or large cast-iron skillet over medium-high heat. Add the remaining 7.2ml of olive oil.

  4. 4
    Step 4

    Grill the chicken thighs for 6-8 minutes per side, or until internal temperature reaches 74°C (165°F) and they have nice grill marks. Set aside to rest.

  5. 5
    Step 5

    For the creamed spinach, finely chop the onion and mince the garlic. In a large skillet over medium heat, add a splash of olive oil (or the chicken drippings from grilling). Sauté the onion for 3-4 minutes until softened.

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