16 ounce boneless, skinless chicken thighs
1/4 cup chicken broth
1/4 cup lemon juice, plus more
1/4 cup olive oil
1 tablespoon smoked paprika
2 teaspoon cumin
2 teaspoon oregano
1/2 teaspoon onion powder
4 teaspoon fresh garlic, minced + divided
6 cup spinach
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
Measure out and prepare all the ingredients.
In a bowl, mix together the chicken stock, lemon juice, olive oil, smoked paprika, cumin, oregano, onion powder, and half of the minced garlic.
Add the chicken thighs into the bowl with this marinade. Make sure all of the chicken gets coated with this mixture. Cover the bowl and let this sit in the refrigerator for at least 30 minutes.
While the chicken is soaking up the marinade, add olive oil to to a frying pan over medium heat. Add in the other half of the minced garlic and the spinach. Sautee for 2 – 4 minutes. Season with salt and pepper and crushed red pepper flakes. Set this aside when done.
In the same frying pan, add olive oil and cook up the marinated chicken thighs over medium heat. Save the extra marinade! Cook for about 10 – 12 minutes or until internal temperature reaches 165F.
Over low heat, cook the extra marinade in the same frying pan for about 2 – 3 minutes.
This makes a total of 4 servings of Keto Asado Chicken with Spinach. Each serving comes out to be 312 calories, 24.3g fat, 3.4g net carbs, and 21.5g protein.