Lemon Chicken Thighs with Low-Carb Veggie Pasta
"low-carb Spinach, celery, red pepper, Roma, tomatoes, lemon, pasta, chicken thighs, potatoes"
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Flavorful lemon chicken thighs served with a medley of low-carb vegetables, including spinach, celery, red pepper, and Roma tomatoes, tossed with zesty lemon pasta.
ingredients
- 4 bone-in chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 lb low-carb pasta
- 2 cups spinach
- 1 cup chopped celery
- 1 red pepper, diced
- 2 Roma tomatoes, diced
steps
- 1.
Preheat oven to 400°F. Season chicken thighs with salt, pepper, and garlic powder. Place on a baking sheet and bake for 25-30 minutes.
- 2.
While chicken is baking, cook pasta according to package instructions.
- 3.
In a large skillet, sauté spinach, celery, red pepper, and Roma tomatoes with lemon juice and olive oil for 5-7 minutes.
- 4.
Drain pasta and add to the skillet with the vegetables, tossing to coat with the lemon sauce.
- 5.
Serve the lemon chicken thighs with a side of the veggie pasta.
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