Pesto Butter Chicken Thighs
Mediterranean Zucchini Salad
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Ingredients
- 1 lb boneless, skinless chicken thighs
- 1½ Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup butter, softened
- 1 Tbsp pesto
- ½ 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
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- ½ tsp dried oregano (or use ½ Tbsp chopped fresh oregano)
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 (12-oz) pkg zucchini spirals
- ½ cup halved cherry tomatoes
- ¼ cup thinly sliced red onion
- ¼ cup sliced pitted kalamata olives
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Whisk together oil, vinegar, oregano, salt, and pepper in a bowl.
- Add zucchini, tomatoes, onion, olives, and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
404
|
182
|
586
|
| Fat (g) | 33 | 16 | 49 |
| Sat. Fat (g) | 13 | 3 | 16 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 477 | 410 | 887 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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