Sautéed Chicken Thighs with Roasted Bell Pepper and Spinach

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender chicken thighs pan-seared to golden perfection, served with roasted sweet bell peppers and sautéed fresh spinach for a satisfying Whole30 meal. This Mediterranean-inspired Whole30 recipe (paleo), ready in about 45 minutes, pairs boneless skin-on chicken thighs, red bell pepper, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) boneless skin-on chicken thighs
• 2 medium, sliced into 1/2-inch strips red bell pepper
• 6 cups, washed and dried fresh spinach
• 3 tablespoons extra virgin olive oil
• 3 cloves, minced garlic cloves
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 sliced medium red bell peppers with 1 tablespoon extra virgin olive oil and 1/2 teaspoon sea salt, then spread on a baking sheet and roast for 20 minutes until tender and slightly charred at edges.
2. Step 2: While peppers roast, pat dry 4 boneless skin-on chicken thighs and season evenly with 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until skin is crispy and deep golden. Flip and cook for another 5 minutes until internal temperature reaches 165°F. Remove from pan and tent with foil.
4. Step 4: Lower heat to medium, add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant, then add 6 cups fresh spinach. Stir continuously for 2 minutes until spinach wilts and releases moisture.
5. Step 5: Return chicken and roasted peppers to skillet, drizzle with 1 tablespoon lemon juice, and cook together for 1 minute to combine flavors before serving.