This is another keto recipe that really allows you to use what veges you have in the fridge. Ive given some ideas below but try different options and see what works for you.Easy to make and yummy with a crisp green salad.
Ingredients
4-5 chicken thigh bone in or boneless
1 cup grated cheese
1/2 cup of cream
1/2 cup of sour cream
Veges:
half a cauliflower or brocolli, in small florets
1 leek or red onion chopped
a handful of cherry tomatos or sundried drained and chopped
lightly fried chopped eggplant
a cup of Mushrooms chopped
a diced capsicum
Sauce:
2 tablespoons of green pesto
a good squeeze of the juice of half a lemon
3 tablespoons of butter
Preheat the oven to 200 degrees celcius and place a pan on the oven and heat to a medium heat. Add a dash of olive oil and brown the skin on the thighs and set aside on a paper towel to drain. Fry the eggplant in the chicken juice and set aside on a paper towel to drain.
Mix the sauce together and season.
In a roasting dish (preferably with non stick foil on the bottom to make clean up easy) place the chicken in a single layer. Add the sauce and then top with the veges. Sprinkle with the cheese and bake in the oven for 45 mins or until chicken is cooked depending on the size of the thighs.
Sprinkle with chopped parsley or basil and serve :)
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