Chipotle-Glazed Chicken Thighs with Wilted Spinach and Cherry Tomatoes

5 from 3 votes

Chipotle-Glazed Chicken Thighs with Wilted Spinach and Cherry Tomatoes

Tender chicken gets coated in a sweet, spicy, and earthy glaze before being placed atop a bed of greens and brightened with sweet and acidic pops from fresh tomatoes.

Course Main Course

Cuisine American, Latin American, Mexican

Keyword american, Chicken, dairy-free, easy, egg-free, Latin American, mexican, nut-free, PSMF, spinach, tomato

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 303kcal

Author Jenny Ross

Ingredients

2 garlic cloves minced
2 teaspoons chipotle in adobo
1 tablespoon keto-friendly maple syrup or 2 tablespoons coconut aminos
1 tablespoon lime juice
1 pound chicken thighs boneless, skinless
salt and pepper to taste
2 cups baby spinach
4 ounces cherry tomatoes quartered

Get Recipe Ingredients

Instructions

Combine the garlic, chipotle, syrup, and lime juice in a small bowl and set aside.
Season the chicken with salt and pepper. Heat 1 teaspoon avocado oil in a large non-stick pan. Add the chicken and cook until browned, about 5-7 minutes. Flip and cook the second side until browned, another 5 minutes. Add the reserved bowl of sauce and cook until thickened, about 2 minutes more. Remove the chicken to a plate and do not clean the pan.
Add the tomatoes and spinach to the pan, tossing in any remaining sauce, letting the residual heat barely wilt the spinach.
Divide the spinach between two plates, top with chicken and serve.

Notes

Protein:Energy Ratio: 3.21

Nutrition