Lemon Pepper Chicken with Tomatoes, Capers and Spinach

This isn’t the most original title, but it tells it like it is. This is a quick 30-minute meal that is delicious and healthy. It comes in at about 408 calories. I believe it has fewer calories because my app gives me a minimum of a quarter cup for the capers and olives. So, I would lower the calories, but honestly, logging 400 calories for this kind of YUM! is worth it. As I am cooking more, I am finding that if I cook tomatoes, they aren’t too bad.

My cooking for one tip for cooking with wine, the store sells small four-packs of single servings of wine. I admit, it isn’t the greatest wine, but it is works for cooking. And you won’t be wasting a full bottle. Or, you can head over to your parent’s and bogart the remnants of a really good bottle. (I have no idea who would do that, but you can.)

Also, I cook with chicken thighs mainly because they are usually about three ounces or one serving.

1 chicken thigh
lemon-pepper seasoning
1 tablespoon of olive oil
1/2 Roma tomato diced
about 2 teaspoons of capers
about .25 cup of olives (about 4)
a splash of wine (or chicken broth)
a handful of spinach

Heat the oil on high in a frying pan. Season the chicken thigh with salt and the lemon-pepper seasoning. Fry the chicken for about 5 minutes on one side. (Be careful of oil splatter.) Turn the chicken, and lower the temperature to medium low. Fry until the chicken in its thickest spot reads 165 degrees with a thermometer, or about 20 minutes. Remove the chicken from the pan and put it on your plate. Add the diced tomatoes, capers, olives, and a splash of wine. Cook until the tomatoes are slightly breaking down and the liquid is reduced to about half. Add a handful of spinach. Cook until wilted.

Sit down, relax, and enjoy!

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