Roasted Chicken Thighs with Pesto Zucchini Noodles

Name: Roasted Chicken Thighs with Pesto Zucchini Noodles
Total time: 35 min
Yield: 2 servings
Ingredients: 12 oz Chicken Thighs, skin-on and bone-in; 10 oz Zucchini, spiralized; 2 tbsp Basil Pesto, sugar-free; 1 tbsp Olive Oil, extra virgin; 2 tbsp Parmesan Cheese, grated; 1/2 tsp Salt, sea

Crispy skin-on chicken thighs served over fresh zucchini noodles tossed in a rich, herbal pesto sauce.

Ingredients

12 oz Chicken Thighs, skin-on and bone-in
10 oz Zucchini, spiralized
2 tbsp Basil Pesto, sugar-free
1 tbsp Olive Oil, extra virgin
2 tbsp Parmesan Cheese, grated
1/2 tsp Salt, sea

Instructions

Preheat your oven to 425°F. Rub the chicken thighs with olive oil and salt, then place them skin-side up on a baking sheet. Roast the chicken for 25 minutes or until the skin is crispy and the internal temperature reaches 165°F. While the chicken rests, spiralize the zucchini into noodles. Sauté the zucchini noodles in a pan over medium heat for 2–3 minutes until just tender. Toss the noodles with basil pesto and grated parmesan cheese. Serve the hot chicken thighs over the pesto noodles.

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