Aunt Rocky’s 3-Ingredient Chicken Thighs

Preheat oven to 375ºF.

In an oven safe skillet, heat the oil on medium heat until shimmering.

Sprinkle salt, pepper, and garlic powder over each side of the chicken thighs. Put in heated skillet, skin side down. Cook about 5 minutes, or until the skin is browned. Turn and brown the other side for another 3 minutes.

Spread some of the tomato pesto over the top of each thigh.

Bake uncovered for 20 minutes. Add the cheese over the top of the chicken, and bake another 15 minutes, or until the largest thigh reaches an internal temperature of 160F.

Serve with desired side dishes.

Leftovers should be stored in refrigerator, or may be frozen.

Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, nut free, coconut free, Paleo.

Notes:
• This sun-dried tomato pesto is available at some Walmart stores, and some Kroger stores. It has just 2 net carbs per 1/4 cup. If you can’t find this brand, use a different brand, and be sure to count any additional carbs.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per Serving: Calories 360, Total Fat 25 g, Saturated Fat 9 g, Sodium 687 mg, Potassium 148 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Sugars 1 g, Protein 34 g. Macros: 61% fat, 37% protein, 2% carbs.

© June 25, 2018 Roxana Lopez for Aunt Rocky’s.