Easy for Entertaining
Baked Chicken Thighs with Arugula Pesto
Roasted Sweet Potatoes and Red Onions
Ingredients
- ½ (5-oz) pkg arugula
- ½ cup chopped raw pecans
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 1 Tbsp fresh lemon juice
- 1¼ tsp garlic salt, divided
- 1¼ tsp pepper, divided
- 2 lb bone-in, skinless chicken thighs
Instructions
- Preheat oven to 400°F. Process arugula, nuts, oil, garlic, lemon juice, ¼ tsp garlic salt, and ¼ tsp pepper in a food processor or blender until smooth.
- Sprinkle chicken with 1 tsp each garlic salt and pepper. Place chicken on a foil-lined large rimmed baking sheet.
- Bake 35 minutes or until chicken is done. Serve with pesto mixture.
Side Dish Ingredients
- 4 large sweet potatoes, peeled
- 3 large red onions, coarsely chopped
- 2 Tbsp coconut oil, melted
- 1 Tbsp dried thyme
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Cut potatoes into 1-inch chunks; toss with remaining ingredients in a 13- x 9-inch baking dish.
- Bake 35 minutes or until potatoes are tender, stirring occasionally.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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