Pesto Butter Chicken Thighs
Mediterranean Zucchini Salad
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Ingredients
- 2 lb boneless, skinless chicken thighs
- 3 Tbsp olive oil
- ¾ tsp salt
- ½ tsp pepper
- ½ cup butter, softened
- 2 Tbsp pesto
- 1 tsp lemon zest
Instructions
- Preheat grill to medium-high heat. Rub chicken with oil, and sprinkle with salt and pepper.
- Grill, covered, 5 minutes per side or until done.
- Meanwhile, stir together butter, pesto, and lemon zest. Spread pesto butter over chicken.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp chopped fresh oregano (or use 1 tsp dried oregano)
- ¼ tsp salt
- ¼ tsp pepper
- 2 (12-oz) pkg zucchini spirals
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced red onion
- ½ cup sliced pitted kalamata olives
- ½ cup crumbled feta cheese
Side Dish Instructions
- Whisk together oil, vinegar, oregano, salt, and pepper in a large bowl.
- Add zucchini, tomatoes, onion, olives, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
404
|
182
|
586
|
| Fat (g) | 32 | 16 | 48 |
| Sat. Fat (g) | 13 | 3 | 16 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 574 | 410 | 984 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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