Pregnancy Friendly Skillet Chicken with Herb Pesto and Zucchini

Total time50 min

Prep time20 min

Cook time30 min

4.7

(12)

Pregnancy Friendly Skillet Chicken with Herb Pesto and Zucchini

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!