Prosciutto and pesto chicken thighs
This super-simple chicken thigh recipe needs just three ingredients. Serve with boiled new potatoes and green beans to make a complete dinner.
Each serving provides 427 kcal, 68g protein, 1g carbohydrate (of which 0g sugars), 17g fat (of which 4g saturates), 0g fibre and 1.8g salt.
Ingredients
- 4 chicken thighs, bone and skin removed, halved
- 4 tsp pesto
- 4 slices prosciutto, halved into two thin strips
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom.
Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans.
Recipe Tips
If you are following the low-FODMAP diet, make sure you use pesto without garlic in. You can make your own by combining garlic-infused olive oil, pine nuts, basil and Parmesan.
