Pan seared chicken thighs are smeared with a hearty pesto sauce, then topped with thinly sliced tomato and bubbly mozzarella cheese. Serve these with zucchini ribbons or our eggplant based monkey breads.
Any time I’ve ever tried caprese style chicken it was made with chicken breasts, which too easily turn dry. With the chicken thighs you don’t have to worry about that, these come out tender and juicy. The toppings are really just a bonus.
When I calculated the nutrition I left in all ingredients used, but quite a bit of the olive oil is left at the bottom of the pan when you complete the baking. You could measure it and remove that number for the olive oil used, or try and use it up for a side dish. (Cook up some eggplant pasta perhaps.)
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/caprese-chicken-thighs/
½ tablespoon butter
6 medium boneless, skinless, chicken thighs
Salt and pepper to taste
2 cups basil leaves
½ cup olive oil
¼ cup pine nuts
5 ounces sliced tomato
6 ounces mozzarella cheese, sliced
Nutrition Summary: This makes a total of 6 servings of Caprese Chicken Thighs. Each serving comes out to be 476.83 Calories, 35.38g Fats, 1.98g Net Carbs, and 36.82g Protein.
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