Go Back
–+ servings
4.34 from 3 votes
pesto chicken thighs
Print
Broiled Pesto Chicken Thighs with Mushrooms and Zucchini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Super simple, requiring only five minutes of prep, broiled pesto chicken thighs with mushroom and zucchini that are tossed in a light pesto marinade and tossed into the oven. Gluten-Free and Dairy-Free.

Course: Dinner
Cuisine: American, Healthy
Servings: 3
Calories: 480 kcal
Author: Vicky Berman
Ingredients
  • 10 ounces baby bella mushrooms cut into quarters
  • 2 zucchini cut into 1 inch rounds
  • 1 and 1/2 pounds boneless skinless chicken thighs rinsed, dried and each piece cut into 3 segments
  • 1/4 cup vegan basil pesto
  • 1 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
Instructions
  1. Preheat broiler to high.
  2. In a bowl combine pesto with garlic, oil and lemon juice. Mix until smooth.
  3. In a large bowl combine mushrooms, zucchini and half the pesto mix. Toss until mixed. Add salt and pepper to taste.
  4. In separate bowl combine chicken thighs and remaining pesto mix. Mix. Add salt and pepper to taste.
  5. Line baking sheets with aluminum foil and place chicken and vegetables in single layer.
  6. Broil on high for 20 minutes, on the top (or second to top) shelf, keeping an eye on everything to make sure it doesn't burn.
Nutrition Facts
Broiled Pesto Chicken Thighs with Mushrooms and Zucchini
Amount Per Serving
Calories 480 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Cholesterol 217mg72%
Sodium 411mg18%
Potassium 1320mg38%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 48g96%
Vitamin A 735IU15%
Vitamin C 26.2mg32%
Calcium 96mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.