Lunch: Crispy Chicken Thighs with Spinach-and-Pea Potato Salad Recipe | MyRecipes

Recipe by Emily Nabors Hall Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe's a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serv

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Crispy Chicken Thighs with Spinach-and-Pea Potato Salad Recipe | MyRecipes

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

4 (5-oz.) skin-on, bone-in chicken thighs
3 tablespoons canola mayonnaise, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons whole-wheat panko (Japanese breadcrumbs)
2 teaspoons chopped fresh thyme, divided
1 pound halved baby Yukon Gold potatoes
1 cup frozen green peas
1 1/2 cups fresh spinach
1 tablespoon white wine vinegar
2 garlic cloves

Instructions

Preheat oven to 400 °F.
Heat a large ovenproof skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken, skin side down, to pan; cook 3 minutes. Turn; top evenly with panko and 1 teaspoon thyme. Place pan in oven. Bake at 400 °F for 12 minutes or until chicken is done.
Place potatoes in a sauce­pan filled with water. Bring to a boil; cook 8 minutes or until tender. Place potatoes in a large bowl. Return water to a boil. Add peas; cook 2 minutes. Add spinach; cook 30 seconds. Drain; rinse under cold water. Drain.
Place remaining 2 tablespoons mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of spinach mixture, vinegar, and garlic in a food processor; process until smooth. Add remaining 1 teaspoon thyme, remaining one-third of spinach mixture, and mayonnaise mixture to potatoes; toss. Serve with chicken thighs.

Add a review for Crispy Chicken Thighs with Spinach-and-Pea Potato Salad Recipe | MyRecipes