Autumnal Low-Carb Pesto Chicken

We have had a mild October so far but it’s definitely getting chillier so something warming was in order.
Rummaging around in the cupboards and fridge I found some yummy bits and bobs and those chicken thighs looking sad in the corner of the fridge came to perfect use.
This recipe is a quick and easy low-carb family friendly cook up.
Hope you give it a try !

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I also added some single cream ( not pictured )
I dug out a jar of roasted pepper pesto which we have never tried before and it turned out lovely.
The roasted pepper flavour and thyme was a lovely combination over the juicy chicken.
Served  with a steaming bowl of cauliflower rice and a simple cucumber salad.

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Enjoy!

Warming One-Pot Low-Carb Pesto Chicken

Serves 8
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INGREDIENTS
* 1 kg  Chicken thighs
* 1 Large Onion
* 2 Garlic Cloves
* 4 Spring onions
* A Jar of Pesto ( any pesto will work but I had roasted pepper pesto)
* Handful of thyme ( save some back for garnish)
* 250g chestnut mushrooms
* 100 ml of single cream
* 2 Tbs avocado oil to sauté ( any cooking oil is fine)
* salt and pepper
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INSTRUCTIONS
1. Preheat the oven to 180C
2. In a frying pan add oil and let it heat up
3. Add salt and pepper to the chicken thighs and massage them for a bit.
4. Add the chicken, skin side down to the pan and leave for 2 minutes, you want the skin to get some colour.
5. Turn them for another minute on the other side.
6. Arrange them in an oven safe dish.
7. Chop the onion and mushrooms,  in the same pan sauté until the onion is transparent and sweet.
8. Add chopped garlic,chopped thyme , spring onion, pesto and cream.
9. Bring to a simmer .
10. Add salt and pepper to taste
11. Pour the sauce over the chicken and bake for about an hour.
12. Garnish with chopped thyme.

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