Lemon Pesto Chicken
Feeling less than inspired? Most of my cooking comes from what I like to call my “kitchen sink” style. Basically I look in the fridge and everything goes into dinner, except the kitchen sink. Remember my Not So Nutty Pesto? Toss that over some Sweet Potato noodles, it absolutely satisfies that pasta craving and is packed with nutrients.
Another fun way to elevate your dinner is to stuff your chicken with all kinds of yummy flavor bombs. For this, I just took a slice of lemon and stuffed it under the skin. I poured a little bit of red wine vinegar, garlic powder and salt over top. Add some baked brussels tossed in balsamic and olive oil, put into the oven about 20 min before the chicken is done.
Want really juicy chicken? I cook my chicken, always, low and slow. It takes a little longer but is so worth it. Set your oven, preferably on confection if you have it, to 250 degrees. I cooked these chicken thighs for 50 min and checked the internal temp with a thermometer to make sure it’s over 180 degrees.
Plate and Enjoy!
