This meal is so good I’ve had it twice in 24 hours! It’s relatively easy and it’s keto and gluten free! With only 2.3 net carbs its definitely a dinner game changer. What I love is while my husband has been out of town I have been able to make just enough of this for me with zero waste.
What You Need
- 1-4 Chicken thighs with skin on
- 1/4th-1 cup of cherry tomatoes
- 1 and 1/2 cups of spinach per thigh (if making 4 you would need 6 cups total)
- lemon juice
- Certified gluten free basil pesto ( I suggest using the Mezzetta basil pesto its phenomenal and I had never had pesto before now!)
- optional minced garlic and/or garlic salt
First you’ll need to preheat your oven to 425. While that is preheating sprinkle salt, pepper, and if you chose to include it a little garlic salt on both sides of chicken.
In a skillet place your chicken skin side down and cook until brown.
Once skin is brown remove and place in oven until throughly cooked usually about 15 minutes.
While this is cooking cut your cherry tomatoes in half add them, your spinach, and minced garlic if you chose to include it to the skillet. Add some of the lemon juice to the mix. I prefer a lot of lemon juice however be careful as it is a natural diuretic so take that into account when adding it to this meal; and cook until the spinach is a little wilted. ( I cooked my spinach a little longer)
Once done move that to plate and place chicken on top. Spread pesto across the top (as you’ll see in the picture I piled mine with pesto) and enjoy!
This is an easy meal you can make for 1, 2, 3 people, or the whole family! This would pair great with Brussels as a side and is even quick enough for lunch!
Hope you enjoy! Let me know how you like it!