Lemon-Rosemary Chicken with Wilted Greens
This recipe has become a staple in my kitchen. It’s quick, deeply nourishing, and the kind of food that doesn’t just taste good — it makes you feel steady, strong, and focused for hours. Rosemary and lemon support digestion and liver function, while the chicken thighs and wilted greens deliver protein, fat, and bitter elements that calm inflammation and feed your cells.
Why this recipe is good for us:
🍗 Chicken Thighs (with skin):
Ayurveda: Nourishes rasa and majja dhatu, supports strength and immunity, especially beneficial in Vata and Pitta imbalance when properly spiced.
Metabolic: Rich in protein and healthy fat, especially with the skin on, chicken thighs support muscle maintenance, satiety, and blood sugar stability.
🍋 Lemon:
Ayurveda: Cleansing, sour, and slightly heating — supports Agni and gentle detoxification, especially helpful in spring when Kapha can accumulate.
Metabolic: High in vitamin C, lemon helps reduce inflammation, support bile flow, and improve insulin sensitivity.
🌿 Wilted Greens (Spinach, Chard, or Beet Greens):
Ayurveda: Bitters are essential in spring to clear excess Kapha, stimulate digestion, and regulate elimination. Cooked greens are gentler on Vata.
Metabolic: Bitter greens like chard and beet greens are loaded with folate, magnesium, and fiber — all essential for liver function, blood sugar balance, and digestive ease.
Lemon-Rosemary Chicken Thighs with Wilted Greens
Servings: 2–3
Total Time: 30 minutes
Ingredients:
1 lb boneless, skin-on chicken thighs
1 tbsp ghee or olive oil
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 clove garlic, minced
Zest and juice of ½ lemon
½ tsp sea salt
¼ tsp black pepper
1 bunch tender greens (spinach, chard, beet greens)
Optional: a splash of broth or water for the greens
Instructions:
Pat chicken dry and season with rosemary, salt, pepper, garlic, and lemon zest.
Heat ghee or oil in a skillet over medium heat. Place chicken thighs skin-side down and sear for 5–6 minutes until golden.
Flip and cook another 5–7 minutes until cooked through. Squeeze lemon juice over the chicken in the last minute of cooking.
Remove chicken and let rest.
In the same pan, add the greens with a splash of water or broth. Sauté just until wilted (about 1–2 minutes).
Serve chicken over greens, with pan juices drizzled on top.
Why It Works:
Rich in protein and healthy fats to keep blood sugar stable
Lemon + rosemary support digestion and liver detox pathways
Cooked greens provide bitter, grounding support for late spring
Quick, satisfying, and deeply nourishing without heaviness
