NUTRITION

SERVINGS

INGREDIENTS

5 ounces Boneless Skinless Chicken Thighs

1/2 cup Canned Garbanzo Beans

2 tablespoons Ripple Unsweetened Milk

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Season the chicken thighs with salt, black pepper, and a pinch of dried oregano or lemon zest.

• 3

  Place the chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, drain and rinse the garbanzo beans thoroughly.

• 5

  In a small saucepan, combine the beans and Ripple milk over medium heat until warmed through.

• 6

  Use a fork or potato masher to crush the beans into a thick, creamy mash, seasoning with a pinch of salt.

• 7

  In a separate skillet, heat the olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

• 8

  Add the fresh spinach to the skillet and toss until just wilted, then remove from heat immediately.

• 9

  Spread the garbanzo mash on a plate, layer the garlic spinach on top, and finish with the roasted chicken thighs.