This recipe uses a sweet and spicy pesto that is homemade, paleo-friendly and nut-free. This pesto can also be made ahead of time and kept in the fridge and added to any dish. A great vegetarian option would be to swap the chicken thighs for cauliflower florets!
Spicy Pesto Chicken Thighs
Prep time: 15 minutes
Cooking time: 35 minutes
1 packed cup fresh basil leaves
⅓ cup raw sunflower seeds, lightly toasted
¼ cup Lee’s Ghee (Plain Jane)
1 jalapeno, diced (de-seeding optional)
2 garlic cloves, minced
1 tablespoon lemon juice
1 ½ teaspoons sea salt
10 organic chicken thighs
Preheat the oven to 435°F. Line a baking sheet with parchment paper.
In a miniature food processor, add the basil, sunflower seeds, ghee, jalapeno, garlic, lemon juice and salt. Blend for 5 minutes, scraping down the sides occasionally until the pesto is completely smooth.
In a large bowl, add the chicken thighs and pesto. Toss to coat.
Place chicken on the prepared baking sheet and bake in the oven for 35 to 40 minutes, until fully cooked and the internal temperature reaches 165°F.