There is something so awesome about spending time with old friends. If you saw my Instagram story you know we had our first family road trip with Stella yesterday. She did amazing. We left at her nap time so she slept (like I hoped) the whole 2 hour trip to Naples. She even napped for an hour during the day in her pack n play! People keep telling me I have a good baby…this makes me happy yet nervous for the second who will most likely be a disaster. Hah.
We saw two of my old college friends who happen to be twins! One of the twins has a 10 month old baby girl. It was so weird to see each other as “moms”. Like how did that happen? How are we already 30? I feel like it was just yesterday we were doing senior beer olympics. Yikes. As always it is the best to catch up, reminisce, and chat with your college pals. I feel like there is a special kind of bond with those friends from college. Basically you grew up together and in my case spent A LOT of time together from all nighters studying or late nighters that ended with drunken pizza. heehee.
And now it’s Friday! It was a great way to kick off the weekend and I want to share this super easy one skillet recipe with you. This dish is really easy to make. Perfect for a busy week night and provides great leftovers!
Enjoy and Happy Weekend. Be sure to follow me on instagram @ wine_abs!
This is a super easy and cheap meal perfect for a weeknight. Serve up with roasted veggies or mashed cauliflower!
- 1 tbsp olive oil more if needed
- 2 lb bonesless skinless chicken thighs
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1/2 cup lemon juice (about 1 large lemon or 2 small)
- 1.5 cups white wine or chicken broth
- 2.5 cups spinach, roughly chopped
- 1/2 tsp red pepper flakes
- salt and pepper
- fresh parsley for garnish
Pre-Heat oven to 375. In a large skillet, heat olive oil on medium high.
Season chicken with salt and pepper.
Once oil is hot, add your chicken. Cook about 3-4 minutes each side. May need to do in batches. Set aside.
Add in the sliced onion to the pan. Saute for 5-6 minutes on medium heat, until translucent. Add in the garlic, red pepper flakes, spinach, and sage.
Let cook about one more minute, stirring it all together.
Pour in the broth or wine and lemon juice. Bring to a simmer. Then place in the oven and let cook for 20 minutes.
Top with fresh chopped parsley.
Serve with mashed cauliflower or roasted veggies!