Red Meat Allergy Friendly Skillet Chicken with Herb Pesto and Zucchini

Total time50 min

Prep time20 min

Cook time30 min

Red Meat Allergy Friendly 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)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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