2 | 17 | 317 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
5 min | 12 min | 4 |
6 thigh(s) | Chicken thighs, bone-in, skinless |
1 dash | Salt and pepper (to taste) |
6 serving(s) | Low FODMAP Pesto |
1 cup | Basil, fresh |
3 tbsp | Chives (fresh) |
3 tbsp | Pine nuts, dried |
1 1/2 tbsp | Lemon juice (fresh) |
3 tbsp | Olive Oil, Extra Virgin (garlic-infused) |
1 pinch | Sea Salt (to taste) |
1. Season the chicken thighs with salt and pepper to your taste.
2. You can use the Air Fryer for the chicken thighs, which should take about 10 minutes at 375 on the Air Fryer setting. If you don't have an Air Fryer, you can grill, bake or pan fry the chicken until cooked to temperature. Cook time about 10-12 minutes.
3. Coat the thighs with pesto then top with fresh tomatoes.
4. Enjoy with your favorite whole grain pasta, top a salad, in a wrap or sandwich. My family loves pesto chicken everything!
You can substitute the chicken with a plant-based option like extra firm tofu for low FODMAP.
Meat | 1.8 |
Meat Alternative | 0.2 |