Coriander pesto-crusted chicken
Coriander pesto-crusted chicken features tender chicken thighs topped with a vibrant coriander and macadamia nut pesto, served alongside creamy sweet potato mash and steamed broccoli. This wholesome dish is packed with flavor and is easy to prepare in the oven.
Cook time 20 min
Prep time 15 min
Ingredients:
2 tbsp macadamia2 garlic cloves
1/4 cup olive oil
4 chicken thighs
4 sweet potatos
1/4 cup milk (1% fat)
8 oz broccoli
Coriander pesto-crusted chicken is a flavorful and aromatic dish that combines succulent chicken thighs with a vibrant coriander pesto crust. This recipe pairs perfectly with sweet potatoes and broccoli, making a balanced and delicious meal. Follow these steps for a tasty and wholesome dinner that is sure to impress.
Instructions:
Preheat your oven to 375°F (190°C).
- Peel and chop the sweet potatoes into large chunks.
- Place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil and cook until tender, about 15-20 minutes.
- In a food processor, combine the macadamia nuts, garlic cloves, coriander leaves, and olive oil.
- Blend until you get a smooth paste.
- Season with salt and pepper to taste.
- Place the chicken thighs on a baking sheet lined with parchment paper.
- Rub the coriander pesto evenly over each thigh.
- Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- While the chicken is baking, cut the broccoli into florets.
- Steam the broccoli for 5-7 minutes until tender but still vibrant green.
- Season with a little salt, if desired.
- Drain the cooked sweet potatoes and return them to the pot.
- Add the milk, a small knob of butter (optional), and a pinch of salt and pepper.
- Mash until smooth and creamy.
- Plate the coriander pesto-crusted chicken thighs.
- Add a generous serving of sweet potato mash.
- Place a portion of steamed broccoli on the side.
With its juicy chicken and tasty sides, coriander pesto-crusted chicken is a delightful meal that is both nourishing and satisfying. The combination of textures and flavors will make this dish a new favorite. Enjoy your culinary creation with your friends and family!
Coriander pesto-crusted chicken FAQ:
Bake the chicken thighs at 375°F (190°C) for 25-30 minutes, or until they reach an internal temperature of 165°F (74°C).
Store leftover coriander pesto-crusted chicken, sweet potato mash, and steamed broccoli in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can substitute macadamia nuts with other nuts such as pine nuts, walnuts, or cashews. The flavor will change slightly, but it should still be delicious.
Yes, you can use chicken breasts instead of thighs. Adjust the cooking time to 20-25 minutes, checking for an internal temperature of 165°F (74°C) to ensure they are cooked through.
The sweet potatoes are done when they are tender and can be easily pierced with a fork, usually after about 15-20 minutes of boiling.
Cooking Tips:
- Toast the macadamia nuts slightly before blending to enhance their nutty flavor.
- Ensure the chicken thighs are dry before applying the pesto to help it stick better.
- Use fresh coriander and garlic cloves for the best flavor in your pesto.
- For a creamier sweet potato mash, you can add a bit more milk or even a small amount of butter.
- Keep an eye on the broccoli while steaming to avoid overcooking and retaining its bright green color.
Nutrition Facts
4 ServingsCalories 520kcal
Protein 24g
Carbohydrates 54g
Fiber 10g
Sugar 12g
Fat 36g
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