Herb Roasted Chicken and Squash

• 6 oz chicken thigh
• 1 cup cooked white rice
• 1 cup cooked summer squash (from 1 yellow squash, sliced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp olive oil
• 1 tsp rosemary
• 1 clove garlic
• 1/2 lemon

• 12 oz chicken thigh
• 2 cup cooked white rice
• 2 cup cooked summer squash (from 1 yellow squash, sliced)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp olive oil
• 2 tsp rosemary
• 2 clove garlic
• 1 lemon

• 18 oz chicken thigh
• 3 cup cooked white rice
• 3 cup cooked summer squash (from 1 yellow squash, sliced)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp olive oil
• 3 tsp rosemary
• 3 clove garlic
• 1 1/2 lemon

• 24 oz chicken thigh
• 4 cup cooked white rice
• 4 cup cooked summer squash (from 1 yellow squash, sliced)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp olive oil
• 4 tsp rosemary
• 4 clove garlic
• 2 lemon

1. Toss the chicken thigh and sliced summer squash with the olive oil, rosemary, and minced garlic.
2. Spread them on a sheet pan in one layer with space between so they cook evenly.
3. Roast 22 to 26 minutes, until the squash is tender and the chicken reaches 165°F in the center with clear juices.

   165°FStart timer
4. While the pan roasts, wilt the spinach in a dry skillet with a splash of water over medium heat, 2 to 3 minutes, until glossy and collapsed.

   Start timer
5. Serve the chicken and squash over the hot white rice with the spinach alongside and a squeeze of lemon.

• Calories666
• Protein49g
• Carbs57g
• Fat27g
• Fiber6g
• Sodium210mg

• Inflammation
• Joint Comfort
• Eating Well

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