Anti Inflammatory Skillet Chicken with Herb Pesto and Zucchini

Total time50 min

Prep time20 min

Cook time30 min

4.7

(12)

Anti Inflammatory Skillet Chicken with Herb Pesto and Zucchini

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut oil
2 medium zucchini (about 1 lb total), cut into ½-inch half-moons

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup fresh parsley leaves
2 cloves garlic
1 tbsp coconut aminos
1 tbsp fresh lemon juice
¼ tsp fine sea salt
⅓ cup extra-virgin olive oil

For serving

1 tbsp fresh lemon juice, for serving (optional)
2 tbsp fresh basil leaves, torn, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over both sides of each thigh.
2
Make the pesto: combine the basil, parsley, garlic, coconut aminos, lemon juice, and 1/4 tsp salt in a food processor. Pulse 6–8 times until roughly chopped. With the motor running, stream in the olive oil until the pesto is cohesive but still has some texture — not completely smooth. Set aside.

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