Italian · Dinner
Grilled Chicken Under a Brick
Butterflied chicken thigh pressed flat under a weighted skillet and grilled until the skin turns deep golden. Served with cannellini beans folded through with lemon, garlic, rosemary, and spinach finished with parmesan and olive oil for a high-protein, fiber-rich plate.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
61.4gProtein
31.8gFat
21.3gCarbs
2.3gSugar
8.1gFiber
836mgSodium
259mgChol
7.4gSat Fat
1210mgPotassium
230mgCalcium
4.9mgIron
1.1mcgVitamin B12
24mgVitamin C
Goes well with
Italian Herbal Iced Tea
local
Chianti Classico
international
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the butterflied chicken thigh dry and season both sides with salt and black pepper.
2
Grill
Heat a grill pan over medium-high heat. Lay chicken skin-side down, place a heavy skillet on top, and press 6 to 7 minutes until skin is deep golden and releases easily.
3
Flip
Turn the chicken, replace the weight, and cook 6 to 7 minutes over medium heat until 165°F internally.
4
Sauté
Warm remaining olive oil and minced garlic over medium heat 30 seconds until fragrant. Add minced rosemary, cannellini beans, and baby spinach; toss 2 minutes until spinach wilts.
5
Plate
Spoon beans onto plate, slice and fan the chicken thigh over top, squeeze lemon juice over all, and scatter parmesan with fresh parsley across the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g boneless skin-on chicken thigh, butterflied
- 4 tbsp4 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon
- 1 cup85g, about a third of a 15 oz can, drained cannellini beans
- 1 cup24g baby spinach
- 2 tbsp30g parmesan
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp fresh parsley
