Chicken Thighs with Peppery Pesto

Chicken Thighs with Peppery Pesto

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 562kcal


  • 3 pounds chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons spice seasoning (you could just use paprika)
  • 2 teaspoons coconut oil
  • 1 cup arugula firmly packed
  • 1/4 cup Italian parsley flat-leaf
  • 1/4 cup cilantro
  • 1/4 cup olive oil
  • 1 clove garlic peeled and crushed
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup walnuts optional
  • 3 zucchini julienned into pasta-like noodles


  • Dry the chicken thighs. Sprinkle the skin side with salt, pepper and seasoning.
  • Preheat your oven to 400 degrees, and heat a large stainless steel or cast-iron skillet over high heat. Once hot, add your oil and then add the chicken thighs, skin side down. Reduce the heat on your stove to medium-high, and cook the thighs for about 10 minutes (note: the chicken pieces will give off a lot of juices, causing quite a lot of splatter. Now is a perfect time to use a splatter screen!). Turn over and allow to cook for about 5 minutes on the skinless side. Remove the chicken pieces to a plate, discarding all the chicken juices.
  • While the chicken is cooking, make your pesto. To do so, place the arugula, parsley, cilantro, garlic, lemon juice, salt and olive oil in a food processor and mix until well combined.
  • Into the pan your chicken was cooked in, add the zucchini noodles, and toss with about 1/4 cup of the pesto - adding more to your taste preference.
  • Place the chicken pieces on top of the zucchini, skin side up, and place the entire pan in the oven.
  • Bake for 15-20 minutes or until chicken pieces are cooked through.



Calories: 562kcal | Carbohydrates: 6g | Protein: 45g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Cholesterol: 159mg | Sodium: 1071mg | Potassium: 647mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 26.4mg | Calcium: 80mg | Iron: 3.2mg