Chicken Thighs with Arugula-Mint Pesto
Creamy Broccoli-Cauliflower Salad
Ingredients
- 3 cups arugula
- ½ cup chopped pecans
- 3 Tbsp chopped fresh mint
- 1 tsp lemon zest
- 2 cloves garlic
- ½ cup olive oil, divided
- 12 bone-in, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Process arugula, nuts, mint, lemon zest, and garlic in a food processor until finely ground. With processor running, gradually add 5 Tbsp oil through food chute, processing until blended.
- Season chicken with salt and pepper. Cook in 3 Tbsp hot oil 6 to 8 minutes per side or until done. Serve with pesto.
Side Dish Ingredients
- ⅓ cup finely grated Parmesan cheese
- ⅔ cup mayonnaise
- 2 Tbsp white vinegar
- 1 tsp dried basil
- 1 clove garlic, minced
- 1 (12-oz) pkg broccoli and cauliflower florets
- 1 cup grape tomatoes, quartered
- ⅓ cup chopped red onion
Side Dish Instructions
- Mix together Parmesan cheese, mayonnaise, vinegar, basil and garlic in a bowl.
- Stir in broccoli, cauliflower, tomatoes, and red onion.
- Cover and refrigerate at least 2 hours.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
460
|
210
|
670
|
| Fat (g) | 35 | 20 | 55 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 336 | 258 | 594 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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