Categories: Chicken
Ingredients
- 4-6 Boneless, skinless thicken thighs
- *2 Tablespoons avocado oil (divided)
- *2 Tablespoons minced garlic
- *1 teaspoon Italian Seasoning
- 1/2 teaspoon black pepper
- *1/2 teaspoon salt
- *1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- 8 ounces cream cheese softened
- *10 ounces fresh spinach
- *4 ounces shredded mozzarella cheese
Directions
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- I didn’t even measure these, just sprinkled in what I wanted of each ingredient, especially the Paprika!
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Marinate Chicken: To a freezer bag, add chicken, avocado oil, garlic, Italian seasoning, pepper, salt, paprika and red pepper flakes. Seal bag and using hands, shake and massage mixture into chicken until marinade ingredients are well combined. Transfer bag to refrigerator to marinate.
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Preheat Oven: Place oven rack in middle of oven, preheat oven to 450 degrees F, and coat 9×13 inch baking pan with nonstick cooking spray.
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Wilt Spinach: While oven preheats, in a pan on the stovetop over medium heat, heat remaining 1 tablespoon avocado oil. Add spinach and allow to wilt and for most excess liquid to cook off. Then remove pan from the heat and set pan aside.
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Prepare Chicken Bake: Unseal bag of marinated chicken and, using tongs, transfer chicken to prepared baking pan. Using a knife, spread softened cream cheese atop chicken pieces and then, using tongs, lay spinach atop cream cheese. Sprinkle shredded mozzarella on top.
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Bake: Transfer pan to oven to bake until chicken has reached an internal temperature of 165 degrees. About 20-22 minutes. (It actually took about 15 minutes longer.)