Chicken Thighs and Spinach


  • 16 Boneless Skinless Chicken Thighs
  • 2 Cups Water
  • To Taste Salt, Pepper, garlic
  • 224 g cheddar cheese, shredded (28g or 2T per)
  • 680 g Spinach (85g or ¾c per)

1. Place 16 chicken thighs in a roaster pan (or any pan with a lid) 2. Bake for 2 hours at 350 degrees 3. Remove from oven and let cool 4. Get 8 resealable containers, put two thighs in each 5. Breakup the thighs, put vegetables and cheese on each 6. Distribute the juices over the meals

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network