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Chicken Thigh with Artichoke-Basil Pesto and Roasted Tomatoes

A hearty and flavorful lunch featuring crispy-skinned chicken thighs topped with a vibrant artichoke-basil pesto, paired with sweet, blistered roasted tomatoes. This meal is rich in protein and healthy fats, with low-GI carbohydrates from the tomatoes for balanced nutrition.

Chicken Thigh with Artichoke-Basil Pesto and Roasted Tomatoes

Instructions

1
Prepare Artichoke-Basil Pesto
blending

In a food processor, combine all ingredients and pulse until a coarse, chunky pesto texture is achieved, stopping to scrape down the sides as needed; avoid over-processing to maintain texture.

💡 Pulse in short bursts to keep the pesto chunky—over-blending turns it into a paste.
2
Season and Sear Chicken Thighs
pan-searing

Season the chicken thighs generously with salt and pepper on both sides; heat olive oil in an oven-safe skillet over medium-high heat, place thighs skin-side down in the pan, and sear for 6 minutes until the skin is deeply golden and crispy.

💡 Start with a slightly cold pan to render the fat slowly for the crispiest skin.
3
Oven-Roast Chicken Thighs
roasting

Flip the chicken thighs skin-side up and transfer the skillet to a preheated 200°C oven; roast for 15 minutes or until the internal temperature reaches 75°C at the thickest part.

💡 Use a meat thermometer to ensure perfect doneness without overcooking.
4
Prepare and Roast Tomatoes
roasting

Halve the cherry tomatoes and toss them with olive oil, salt, and dried oregano on a baking sheet; place in the 200°C oven alongside the chicken for the last 12 minutes of roasting, until the tomatoes are blistered and slightly caramelized.

💡 Spread the tomatoes in a single layer to ensure even roasting and avoid steaming.
5
Plate the Meal
plating

Remove chicken and tomatoes from the oven; plate the chicken thighs with a generous spoonful of artichoke-basil pesto on top, arrange the roasted tomatoes alongside, and add torn mozzarella near the hot tomatoes to allow slight melting.

💡 Place the mozzarella close to the tomatoes right after roasting to capture the residual heat for melting.
Prep Time
15 Min
Cook Time
25 Min
Per Serving
712kcal
Protein23%
Carbs4%
Fat73%
Glycemic Load
3.9 (Low)
Nutrition Information
PreparedRaw ingredients
Energy712 kcal· 36%
Protein39 g· 78%
Carbohydrates7 g· 2%
Carbs (absorbed)5.5 g· 2%
Dietary Fiber1.5 g· 6%
Fat54.5 g· 78%
Saturated Fat13 g· 65%
Monounsaturated Fat34.5 g· 138%
Polyunsaturated Fat4.5 g· 41%
Trans Fat0 g· 0%
Cholesterol120 mg· 40%
Sodium2800 mg· 140%
Potassium420 mg· 12%
Calcium130 mg· 13%
Magnesium32 mg· 9%
Phosphorus310 mg· 44%
Iron2.1 mg· 15%
Zinc4.5 mg· 45%
Copper0.17 mg· 17%
Selenium22 µg· 40%
Iodine2 µg· 1%
Vitamin C10.5 mg· 13%
Vitamin A310 µg· 39%
Vitamin D2.1 µg· 11%
Vitamin E8 mg· 67%
Vitamin K70 µg· 93%
Vitamin B10.30 mg· 27%
Vitamin B20.70 mg· 50%
Vitamin B60.60 mg· 43%
Vitamin B121.2 µg· 48%
Folate45 µg· 23%
Niacin7 mg· 44%
Biotin6 µg· 12%
Pantothenic Acid2.2 mg· 37%
Salt Equivalent7.1 g· 118%

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