About
These chicken thighs are baked in our keto red pepper pesto and creme fraiche to create an aromatic and creamy sauce – perfect served with an avocado salad or some steamed broccoli.
The recipe for the keto red pepper pesto can be found in our sides section.
Ingredients
- 4 servings (per tablespoon) keto red pepper pesto
- 4 large chicken thigh, skin removed before cooking
- 1 tablespoon creme fraiche
- 1 tablespoon, whole pieces basil
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the pesto to a mixing bowl along with the creme fraiche. Mix together well to combine.
- Arrange the chicken thighs in an oven proof dish and season with black pepper. Spoon the pesto mixture evenly all over the chicken.
- Transfer to the oven to bake for 25-30 minutes or until the chicken is completely cooked through and the juices run clear. Scatter with fresh basil to serve.
Nutrition Facts
- Servings: 4
- Calories: 314.9kcal/1317.3kJ (per serving)
- Fat: 22.2g (per serving)
- Carbs: 1.8g (per serving)
- Protein: 26.1g (per serving)
