Chef's Pick
10 min.
520 cal.
2 serv.
Mild
Cook time: 10 minutes
On a cutting board, chop chicken thighs into ½-inch pieces; heat 1 tbsp oil in skillet over med-high + sauté chicken with salt/pep 5-7 min until fully cooked
Cut pea snaps into bite-size piece; add spinach, chicken + pea snaps to a large bowl, drizzle on 1 tbsp oil, 1-2 tbsp lemon juice or vinegar + chili crisp sauce, then toss to combine; divide between plates—chef's kiss!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
520
28g
36
Saturated Fat
4g
20%
Trans Fat
0g
185mg
62%
430mg
19%
18g
7%
Dietary Fiber
6g
22%
Total Sugars
5g
Included 0g added sugars
0%
45g
0%
8%
75%
13%
43%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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