Chicken Thighs over Lemon-Spinach Risotto

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!

Ingredients:

• 2 tablespoons unsalted butter, divided
• 3 cloves garlic minced or 3/8 tsp of garlic powder
• 1/2 onion, diced
• 4 oz of spinach leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 cups vegetable or chicken broth
• 1/2 cup arborio rice
• 1/4 teaspoon dried thyme
• 1 lemon
• 1/4 cup freshly grated Parmesan
• 1 lb boneless chicken thighs, or about 4 small thighs
• Your favorite seasoning such as pre-packaged taco powder, or a mixture of garlic powder, salt and pepper

Directions:

1. 🔪 Veg Prep - This can be done up to 3 days in advance.
1. Mince garlic
2. Dice onion
2. Saute Veg
1. Set oven to broil (for the chicken).
2. Set a 6-qt Instant Pot to the high saute setting. Melt 2 tablespoons butter; add onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
3. Add garlic and season with salt and pepper, to taste. Saute for 1 minute.
3. Pressure Cook
1. Stir in broth, rice, and thyme.
2. Select manual setting; adjust pressure to high, and set time for 5 minutes.
3. When finished cooking, quick-release pressure.
4. Chicken
1. While the rice is cooking, lay boneless chicken thighs on a sheet pan and season with your favorite seasonings on both sides.
2. Cook under the broiler for about 10-15 minutes, adjusting closeness to the heat if it starts to blacken too much.
3. Chicken should reach 165 degrees in the thickest piece before serving.
5. Serve
1. Stir spinach, lemon, and remaining 2 tablespoons of butter into the risotto. Stir in Parmesan until melted and combined, about 30 seconds to 1 minute. Serve immediately with roasted chicken.