Steps to Prepare Yummy Bruschetta and Spinach Chicken Thighs

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Bruschetta and Spinach Chicken Thighs. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Bruschetta and Spinach Chicken Thighs Recipe. Bruschetta and Spinach Chicken Thighs Just tossed some ingredients together! Place chicken thighs skin side down on the grill.

You can have Bruschetta and Spinach Chicken Thighs using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Bruschetta and Spinach Chicken Thighs

1. You need 6 of boneless and skinless chicken thighs (trim extra fat).
2. You need 1 tbsp of olive oil, extra virgin.
3. You need 2 tbsp of Italian seasoning of choice(I used Tuscan Italian perfect pinch by McCormick).
4. Make ready 1 of salt and pepper to taste.
5. You need 1 1/2 cup of store bought bruschetta (or be fancy shmancy and make your own).
6. Take 2 tbsp of balsamic vinegar.
7. You need 4 cup of fresh baby spinach.

Lemon Butter Chicken Thighs Keto Vale.I honestly cannot begin to express how crazy delicious these low-carb spinach and artichoke chicken thighs are.Spinach and artichoke go together like the moon and the stars.You toss in some thick, juicy, crispy-skinned chicken thighs to the party and you've got yourself a culinary moment worth pausing for.

Bruschetta and Spinach Chicken Thighs instructions

1. In a large sautee pan, heat oil and add chicken that has been coated with the seasoning, salt and pepper. Make sure both sides are cooked to a nice golden brown. I cooked mine for roughly 5 minutes on each side..
2. Add bruschetta, balsamic and Spinach. Continue to cook for 5 minutes on medium. Spinach will wilt..
3. Remove chicken to a serving platter and with a slotted spoon, remove bruschetta and Spinach and place on chicken. I served mine over barley but rice or pasta would pair well too!!.
4. .

Halve, peel and mince the shallot.Pick the basil leaves off the stems; finely chop the stems.Pat the chicken dry with paper towel.

I highly recommend you serve this with cauliflower rice or regular rice.Once oil is hot, add chicken thighs, skin side down.Cook until skin is browned, about three minutes.Flip each chicken and cook other side for about three minutes.Remove the chicken from the skillet and place on lined baking sheet.