Chicken Thighs and Spinach
- 16 boneless skinless chicken thighs
- 2 cups water
- 224 grams cheddar cheese (shredded, 28g or 2T per)
- 680 grams spinach (shredded, 28g or 2T per)
- Instructions Place 16 chicken thighs in a roaster pan (or any pan with a lid) Bake for 2 hours at 350 degrees Remove from oven and let cool Get 8 resealable containers, put two thighs in each Breakup the thighs, put vegetables and cheese on each Distribute the juices over the meals
Originally posted 2019-02-20 18:24:13.