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Lemon Pepper Chicken Thighs with Spring Greens

Lemon Pepper Chicken Thighs with Spring Greens

Delightful Lemon Pepper Chicken Thighs with Spring Greens create a zesty meal perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on for extra flavor
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon lemon zest freshly grated
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt to taste
  • 4 cups mixed spring greens such as arugula, spinach, and baby kale
  • 1 cup cherry tomatoes halved
  • 1 piece cucumber sliced for garnish
  • 1 tablespoon balsamic vinaigrette for dressing

Equipment

  • Oven
  • Baking sheet
  • Large bowl

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the olive oil, lemon zest, lemon juice, black pepper, and salt. Add the chicken thighs and coat them well.
  3. Place the chicken thighs on a baking sheet and bake for 30 minutes or until they reach an internal temperature of 165°F (75°C).
  4. While the chicken is baking, prepare the spring greens, cherry tomatoes, and cucumber in a serving bowl.
  5. Once the chicken is done, let it rest for 5 minutes before serving over the bed of spring greens. Drizzle with balsamic vinaigrette.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20g

Notes

Feel free to customize with fresh herbs or additional vegetables to suit your taste.

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