Greek Lemon Chicken Thighs with Spinach and Mushrooms

One plate is the amount the calories and protein above are for.

• 6 oz boneless chicken thigh
• 1.5 cups cooked cremini mushroom (from 3 cups raw sliced)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 2 tablespoons crumbled feta
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1/2 lemon, cut in wedges
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• 12 oz boneless chicken thigh
• 3 cups cooked cremini mushroom (from 6 cups raw sliced)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 4 tablespoons crumbled feta
• 2 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 lemon, cut in wedges
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 24 oz boneless chicken thigh
• 6 cups cooked cremini mushroom (from 12 cups raw sliced)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 8 tablespoons crumbled feta
• 4 teaspoon dried oregano
• 8 cloves garlic, minced
• 2 lemon, cut in wedges
• 1 teaspoon salt
• 1 teaspoon black pepper

• 36 oz boneless chicken thigh
• 9 cups cooked cremini mushroom (from 18 cups raw sliced)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 12 tablespoons crumbled feta
• 6 teaspoon dried oregano
• 12 cloves garlic, minced
• 3 lemon, cut in wedges
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon black pepper

• 48 oz boneless chicken thigh
• 12 cups cooked cremini mushroom (from 24 cups raw sliced)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 16 tablespoons crumbled feta
• 8 teaspoon dried oregano
• 16 cloves garlic, minced
• 4 lemon, cut in wedges
• 2 teaspoon salt
• 2 teaspoon black pepper

1. Pat the chicken dry and season it with the oregano, salt and pepper.
2. Warm the olive oil in a large skillet over medium-high heat for 2 minutes until it shimmers.

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3. Sear the chicken 6 minutes per side until golden and a thermometer reads 165°F, then move it to a plate.

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4. Cook the mushrooms in the same pan for 6 minutes until browned and their liquid has cooked off.

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5. Add the garlic and spinach and cook 2 minutes until the spinach is wilted.

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6. Slice the chicken over the vegetables, squeeze the lemon over everything and scatter the feta.
7. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories506
• Protein49g
• Carbs10g
• Fat30g
• Fiber4g
• Sodium1007mg

• A Healthy Weight
• Blood Sugar

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