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Roasted chicken thighs with spinach, basil, pistachio and avocado oil pesto

See full recipe on: LA Times



Ingredients

12 boneless, skinless chicken thighs
1/2 cup honey
1/4 cup plus 2 tablespoons balsamic or red wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons dried oregano
8 crushed garlic cloves, plus 2 large whole cloves, divided
Salt
White pepper
2/3 cup toasted pistachio nuts
2 cups packed coarsely chopped spinach leaves
1 cup packed coarsely chopped basil leaves
1/2 cup avocado oil or extra virgin olive oil
11/2 tablespoons grated lemon zest (from about 2 lemons)
2 to 3 teaspoons fresh lemon juice
Coarsely ground black pepper
Fresh oregano sprigs, for garnish (optional)

Nutrition 6 servings

Per Serving % Daily Value
Calories 625
Fat 43g 67%
Carbs 30g 10%
Protein 30g 60%
Fiber 2g 11%
Cholesterol 131mg 43%
Sodium 138mg 5%
     
Fat
Carbs
Protein

Preparation






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