Time 1h Yield 1 Number Of Ingredients 5 Steps:
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h Yield 1 Number Of Ingredients 5 Steps:
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h Yield 1 Number Of Ingredients 5 Steps:
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 35m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Grill or bake the chicken breasts until medium-rare. Slice the chicken breasts into bite-sized pieces and reserve. Heat olive oil in a large stir-fry pan over high heat. Add garlic and stir-fry until golden but not burn’t, about 1 minute. Immediately add tomatoes and chicken stock and heat to boil. Reduce heat and simmer for 3 minutes. Add arugula leaves and toss until they begin to wilt, about 30 seconds. Immediately toss in the chicken and cook for 30 seconds. Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente. Drain well, and immediately add to the sauce. Toss thoroughly to entangle the arugula into the pasta strands. (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through. Serve immediately, sprinkling parmesan cheese over each serving. Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges. It is generally available during late spring and summer. If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.
Time 1h Yield 1 Number Of Ingredients 5 Steps:
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 1h Yield 1 Number Of Ingredients 5 Steps:
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
More about “easy spinach and arugula chicken recipes”
Time 1h Yield 1 Number Of Ingredients 5 Steps:
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
