"Pesto" Butter Chicken Thighs
Broccoli Rabe ItalianoIngredients
- 4 (3-oz) boneless, skinless chicken thighs
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- 2½ Tbsp butter, softened
- ⅓ cup finely minced fresh basil
- ½ tsp lemon zest
- 1 clove garlic, minced
Instructions
- Preheat grill to medium-high heat. Rub chicken with oil; sprinkle with salt and pepper.
- Grill, covered, 5 minutes per side or until done.
- Meanwhile, stir together butter, basil, lemon zest, and garlic. Spread pesto butter on chicken while warm.
- Serve chicken with any remaining pesto butter.
Side Dish Ingredients
- ½ lb broccoli rabe, trimmed
- ½ Tbsp olive oil
- 1 oz chopped pancetta (or use 1 slice bacon, chopped)
- 1 clove garlic, thinly sliced
- 1 tsp chopped fresh oregano
- ¼ tsp salt
Side Dish Instructions
- Cook broccoli rabe in boiling water to cover in a saucepan 2 minutes; drain. Plunge broccoli rabe into an ice-water bath. Drain; pat dry with paper towels.
- Heat oil in a large skillet over medium-high heat; add pancetta, and cook, stirring often, 3 minutes or until lightly browned.
- Add garlic; sauté 1 minute. Add broccoli rabe, oregano, and salt; cook 3 to 4 minutes or until broccoli rabe is tender.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
403
|
100
|
503
|
Fat (g) | 31 | 8 | 39 |
Sat. Fat (g) | 13 | 2 | 15 |
Protein (g) | 29 | 6 | 35 |
Carb (g) | 0 | 3 | 3 |
Fiber (g) | 0 | 3 | 3 |
Sodium (mg) | 719 | 396 | 1115 |
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