Lemon Butter Chicken

Ingredients

  • 1 1/2 lbs skinless, boneless chicken thighs (about 6 thighs)
  • 4 tbsp light butter
  • 1 tsp olive oil
  • 1 cup fat free chicken broth
  • 1/2 cup fat free plain Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 3 cups baby spinach
  • 1 tbsp paprika
  • 1 tsp dried thyme
  • 4 garlic cloves, minced
  • Juice from 1 lemon
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400.
  2. In a large bowl, rub chicken with oil, paprika, salt and pepper.
  3. Melt butter in a medium sized skillet over medium high heat. Add chicken and cook until browned on each side, about 3-4 minutes per side. Remove chicken and set aside. Discard excess fat from pan.
  4. Melt remaining 2 tbsp butter in skillet. Add in garlic and cook until fragrant, about 2 minutes. Stir in broth and bring to a simmer.
  5. Add in yogurt and parmesan cheese, stir well. Then add in thyme, lemon juice and spinach. Heat until spinach just starts to wilt, about 1 minute.
  6. Pour mixture into a baking dish, and add in the chicken. Cook, uncovered in oven for about 25 minutes or until chicken is cooked through.

Number of servings (yield): 6

Entire recipe makes 6 servings
Serving size is 1 chicken thigh with sauce and spinach
Each serving = 5 Smart Points
PER SERVING:
210 calories
10g fat
4g saturated fat
2g carbohydrates
0g sugar
28g protein
0g fiber