Spinach-Stuffed Chicken Thighs with Walnuts
Nutritional Information
Boneless chicken thighs filled with wilted spinach and chopped walnuts for texture and healthy fat. Whole-food ingredients only; no dairy or processed fillers.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 eachs boneless skinless chicken thighs (about 6–7 oz each)
- 3 cups fresh spinach (packed)
- 1 cup walnuts (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
Preheat oven to 400°F (200°C). Sear chicken thighs in a hot skillet briefly on both sides to color (use their own fat, no added oil), about 2 minutes per side.
Wilt spinach in the skillet with garlic just until softened; remove and chop roughly. Mix in chopped walnuts and lemon zest; season to taste.
Place spinach-walnut mixture onto each thigh, roll or fold to enclose filling and secure with a toothpick if needed.
Transfer to oven-safe dish and roast 20–25 minutes until internal temperature reaches 165°F (74°C).
Rest 5 minutes, remove toothpicks, and serve warm.
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