YIELDS 1 Serving PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins
8 boneless skinless chicken thighs
8 ounces plain greek yogurt
1/2 cup nutritional yeast
1 1/2 tablespoons olive oil
1 cup sweet onion chopped
3 garlic cloves, minced
1/2 cup sundried tomatoes [see notes]
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
2 cups low sodium chicken broth
6 cups spinach chopped
1/2 cup parsley chopped
1 Chop spinach/mince garlic.
2 In a large skillet, sauté chicken thighs in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.
3 Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.
4 Stir in yogurt and chicken broth, then nestle chicken pieces in pan. Simmer for about 20 minutes until chicken is cooked through [165°F internal temperature].
5 Stir in spinach and cover pan until wilted. Top with parsley just before serving.