"Pesto" Butter Chicken Thighs

Broccoli Rabe Italiano
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Ingredients

  • 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

  1. Preheat grill to medium-high heat. Rub chicken with oil; sprinkle with salt and pepper.
  2. Grill, covered, 5 minutes per side or until done.
  3. Meanwhile, stir together butter, basil, lemon zest, and garlic. Spread pesto butter on chicken while warm.
  4. 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

  1. 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.
  2. Heat oil in a large skillet over medium-high heat; add pancetta, and cook, stirring often, 3 minutes or until lightly browned.
  3. 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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