Ingredients:

  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste
  • 1 teaspoon (5 g) garlic powder
  • 2 cups (300 g) fresh spinach, roughly chopped
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • ¼ cup (60 ml) fresh parsley, chopped
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 g) Dijon mustard

Instructions:

  1. Season chicken thighs with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium-high heat.
  2. Add chicken to the skillet, cooking for 6-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and let rest.
  3. Add diced onion to the same skillet; sauté until translucent (3-4 minutes). Stir in zucchini, bell pepper, and cook for another 5 minutes until tender. Toss in cherry tomatoes and spinach; sauté until spinach is wilted.
  4. In a mixing bowl, whisk together parsley, lemon juice, Dijon mustard, salt, and pepper.
  5. Slice the rested chicken and place it atop sautéed vegetables. Drizzle herb sauce over the dish and serve warm.