Chicken and Vegetables with Sage Brown Butter Pesto (keto)

Updated: Aug 15, 2020

Fragrant brown butter and sage accompany juicy chicken thighs and roasted vegetables.


Ingredients for Sage Brown Butter Pesto:

4 tablespoons unsalted butter

1/2 cup fresh sage leaves

1 clove garlic

2 tablespoons Parmesan cheese (I prefer Parmigiano Reggiano)

Juice of 1/2 a lemon

Salt and pepper to taste


Ingredients for roasted chicken:

2 pounds boneless, skinless chicken thighs

Olive oil

Salt and pepper to taste


Ingredients for vegetables:

Two shallots, cut into strips

One pound cauliflower florets (fresh or frozen)

One pint cherry tomatoes

Olive oil

Salt and pepper to taste


Directions:


  1. In a large frying pan, heat the butter on medium low heat. Once the butter has melted, stir constantly with a spatula until it just starts to turn brown and fragrant. Turn off the heat and add the sage leaves, stirring for one minute. Allow to cool to room temperature.

  2. In a food processor, add the butter and sage, garlic clove, Parmesan cheese, lemon juice, salt and pepper. Process until smooth (a few small chunks may remain). Set aside.

  3. On a sheet tray, coat the chicken in the olive oil, salt and pepper and bake at 450*F for 15-20 minutes until it registers 165*F on an instant read thermometer.

  4. On another sheet tray, place the vegetables and coat with olive oil, salt and pepper. Bake at 450*F 12-15 minutes until soft. Note: it's best not to bake the vegetables and chicken at the same time as the vegetables release steam while cooking which prevents the chicken from browning.

  5. Serve the vegetables and chicken with fresh greens (spinach, arugula), shredded cabbage and cherry tomatoes (as desired). Top with sage brown butter pesto.

Makes 3-4 servings



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