May 8, 2018

Reset: Suits all phases

Great Shape: 1 protein, 1 vegetable, 1 fat, 1 dairy

Serves 6


½ Tbsp butter
6 medium boneless, skinless, chicken thighs
Salt and pepper to taste
2 cups basil leaves
½ cup olive oil
¼ cup pine nuts
150g sliced tomato
180g mozzarella cheese, sliced


    1. Preheat oven to 180°C. Preheat a cast iron (or other oven-safe) skillet over medium-high heat. Add the butter and allow it to melt.

    2. Season the chicken thighs with salt and pepper then lay them in the skillet. Cook for several minutes until they are golden, flip and cook the other side.

    3. Meanwhile, to make the pesto sauce, blend the basil leaves, olive oil, and pine nuts in a food processor. Season with additional salt.

    4. Turn off the heat under the skillet. Spoon the pesto sauce over the chicken thighs.

    5. Layer with the tomato and mozzarella.

    6. Bake for about 30 minutes, or until the chicken is cooked all the way through and the cheese is melted and browned.

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