Keto Chicken Thighs with Creamy Avocado-Mint Pesto
This unique keto chicken recipe features succulent chicken thighs paired with a vibrant avocado-mint pesto, offering a refreshing twist perfect for busy weeknight dinners. The combination of creamy avocado and fresh mint elevates the dish, making it a delightful and healthy option that stands out from typical keto meals.
Recipe Categories:
Begin by preheating your oven to 400°F (200°C). Season the chicken thighs generously with salt, pepper, and garlic powder on both sides.
Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is baking, prepare the avocado-mint pesto by combining 1 ripe avocado, 1 cup of fresh mint leaves, 1/4 cup of grated Parmesan cheese, 2 tablespoons of lemon juice, and 1/4 cup of olive oil in a food processor.
Blend until smooth and creamy, adding salt to taste. Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the chicken thighs topped with a generous dollop of the avocado-mint pesto and garnish with additional mint leaves for a fresh presentation.
Created with Yumara • Browse more recipes