Are you ready for one of the easiest meals of your life? But shhhh, don’t tell the people you’ve serving how easy this was to make. Tell them this… “I slaved in the kitchen for hourssssss cooking this decadent meal that I prepared for you out of love”. Exactly that 🙂
I have said this before and I’ll say it again. I’m a fan of chicken thighs. Not so much chicken breasts anymore because I find them dry and I’m worn out on them. So for me, chicken thighs are the way. to. go. Personally, I find them much more flavorful and they even cook faster then a breast. Need anymore reasons?
This is a meal that I threw together for myself and my meal prep clients a few weeks ago. Pesto is an ingredient I always keep handy dandy in my fridge because it’s versatile and can be thrown into a number of food items to add more flava! Here are a few ways I use pesto in my kitchen:
- To coat veggies – When they’re still raw, coat veggies with Pesto in a bowl, then roast in the oven on a baking sheet OR sauté in a skillet.
- As a pasta sauce – Spice up your noodle bowl by stirring in some Pesto.
- Over scrambled eggs – I make breakfast bowls pretty much every day, and a few times, I’ve added about a tsp of Pesto to the top of my scrambled eggs to mix in later and its divine.
- As a salad dressing – Arugula is my favorite green to keep handy in the fridge. I’ve even used Pesto as a simple salad dressing to lightly coat my greens.
See! Versatile, adds some killer flavor, and a little goes a long way with this stuff.
Now, let’s talk price. This 3 ingredient meal that serves four people, probably will cost you under $15.00! Wowza! Easy, cost-friendly, healthy, AND it’s also great reheated, so you can make extra to meal prep this sucker and eat later in the week.
Let’s get cooking!
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 4 people
4 Large Chicken Thighs
1/2 Cup Pesto – You can make your own, or use your favorite pre-made brand! I use Costco Brand Pesto.
8 Zucchini, spiralized
- Heat oven to 350F.
- Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, add chicken thighs and 1/4 cup of the pesto. Stir and coat the thighs well.
- Line pesto coated chicken thighs on your baking sheet and bake at 350F for 25-30 minutes.
- While chicken is cooking, spiralize your zucchini noodles. These can also be store bought already in “zoodle” form.
- Add zoodles and remaining pesto to a large pot over medium heat. Cook noodles about 5 minutes, stirring constantly, until they are slightly softened and coated in the pesto sauce.
- Remove chicken thighs from the oven.
- Plate zoodles and top with pesto chicken thighs. I threw some fresh green onions on mine as well.
- Enjoy the heck out of your dinner!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,