Two vegetables that automatically remind us all of early Spring are sweet green peas and tender baby spinach. This simple recipe uses both to accompany pan-roasted chicken thighs that are flavored with grated Pecorino Romano cheese and lemon zest. The peas are combined with a touch of fresh cilantro and are transformed into a smooth puree;  along with the chicken, the puree is served alongside fresh spinach leaves flavored with a touch of bright lemon juice.  I upped the ante and included some buttery chickpeas and sliced yellow bell peppers with the fresh spinach, simply for added color and texture.

(To view this recipe, click on the following link: https://www.marthastewart.com/1514494/chicken-herbed-pea-puree-and-spinach)

Tagged: baby spinach, chicken, chicken thighs, chicken with herbed pea puree and spinach, chicken with pea puree, cilantro, grated cheese, green pea puree, lemon zest, Martha Stewart, pea puree, pecorino romano cheese, puree, spinach, www.MarthaStewart.com