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–+ servings

Lemon Pepper Chicken Thighs with Spring Greens

A flavorful and zesty dish featuring tender chicken thighs seasoned with lemon and pepper, served over a bed of fresh spring greens.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces chicken thighs bone-in, skin-on
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon lemon zest freshly grated
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt to taste
Spring Greens
  • 4 cups mixed spring greens such as arugula, spinach, and baby kale
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1 tablespoon balsamic vinegar for dressing

Method
 

Prepare the Chicken
  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Season the chicken thighs with salt, black pepper, lemon zest, and lemon juice.
  4. Sear the chicken thighs skin-side down for about 5-7 minutes until golden brown.
  5. Flip the chicken and transfer the skillet to the preheated oven.
  6. Bake for 20-25 minutes until the internal temperature reaches 165°F (75°C).
Prepare the Spring Greens
  1. In a large bowl, combine the mixed spring greens, cherry tomatoes, and cucumber.
  2. Drizzle with balsamic vinegar and toss gently to combine.
Serve
  1. Plate the spring greens and top with the lemon pepper chicken thighs.
  2. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For extra flavor, marinate the chicken in lemon juice and spices for a few hours before cooking.

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