Chicken thighs with creamy spinach
A delicious Keto lunch filled with taste and easy to make.
Servings: 1
Cost: £4
Ingredients
- 1 large chicken thigh bone-in, skin-on
- 1 tbsp olive oil or butter
- 50 ml double cream
- 30 g cream cheese
- 1 handful fresh spinach about 40g
- 1 small garlic clove minced
- ½ tsp dried thyme or 1 tsp fresh
- Salt & pepper to taste
- 10 g grated parmesan optional, for extra richness
Instructions
Cook the Chicken:
- Heat olive oil or butter in a pan over medium heat.
- Season the chicken thigh with salt, pepper, and thyme.
- Sear skin-side down for about 5-7 minutes until crispy, then flip and cook for another 5-7 minutes until fully cooked (internal temp 75°C). Remove and set aside.
Make the Creamy Spinach:
- In the same pan, lower the heat and add minced garlic. Sauté for 30 seconds.
- Add the spinach and cook until wilted.
- Stir in cream cheese and double cream, allowing it to melt and form a sauce.
- Season with salt and pepper. If using, add grated parmesan for extra flavour.
Serve:
- Place the creamy spinach on a plate and top with the crispy chicken thigh.
Notes
Macro Nutrients (Approximate):
Calories: ~520 kcal
Fat: ~42g
Protein: ~32g
Carbs: ~5g