We’ve dressed up skinless chicken thighs with Primal Kitchen’s delectable Caesar Dressing & Marinade, making it easy to enjoy the classic flavor you love without gluten, dairy, soy, or canola oil. Add in a side of zesty, nut-free pesto and sautéed zoodles, and you’ll be asking, “Carbs who?”
Keto Caesar Chicken Thighs with Pesto Zoodles Recipe
Time: 50 minutes
Keto Caesar Chicken Thighs with Pesto Zoodles
Keto Caesar Chicken Thighs with Pesto Zoodles, making it easy to enjoy the classic flavor you love without gluten, dairy, soy, or canola oil.
8 skinless chicken thighs
Salt and freshly ground black pepper to taste
2 to 3 tablespoons Primal Kitchen Organic Extra Virgin Olive Oil
1 8-ounce bottle Primal Kitchen Caesar Dressing & Marinade
1/2 cup grated Parmesan Cheese
1 to 2 tablespoons chopped parsley, for garnish
2 ripe avocados, peeled with pit removed
2 cloves garlic
1 cup fresh basil leaves
2 tablespoons lemon juice
1/4 cup Primal Kitchen Avocado Oil or Organic Extra Virgin Olive Oil
Water as needed
Salt and pepper to taste
4 medium zucchinis, spiralized
Grated or shredded Parmesan cheese, for garnish
For the chicken thighs
For the pesto zoodles
Prepare to cook—Preheat oven to 425°F and add olive oil to a large ovenproof skillet over medium-high heat
Prep the chicken—Pat chicken dry with paper towels and generously season on both sides with salt and pepper. When oil is shimmering, place chicken thighs in pan and let cook undisturbed for about 4 minutes. Flip and cook the other side another 4 minutes or until both sides are browned. Remove skillet from heat and top each thigh with about 2 tablespoons of Primal Kitchen Caesar Dressing. (Feel free to eyeball it—you just want an even coating across all the thighs.) Sprinkle each thigh with Parmesan cheese.
Bake the chicken—Transfer chicken to preheated oven and bake until a thermometer inserted in the thickest part reads 165°—about 15 to 20 minutes. Remove from oven and set aside.
Meanwhile, make the pesto—When chicken has been baking for about 10 minutes, start the pesto. Use a food processor or blender to mix avocado, garlic, basil leaves, and lemon juice until smooth. Add in avocado oil and continue blending. Add in water, about 1 tablespoon at a time until pesto is fluid, but still thick. Season with salt and freshly ground black pepper to taste.
Sauté the zoodles—Add zoodles and a splash of olive oil to a large skillet over medium-high heat. Sauté until bright green and slightly soft, 3 to 5 minutes. Err on the side of undercooking so they don’t turn mushy. Drain any excess water, add pesto to skillet, and toss to coat.
Serve and enjoy—Place 2 chicken thighs on each plate and sprinkle with chopped parsley. Place a scoop of zoodles next to chicken and sprinkle with grated Parmesan. Serve hot
No Spiralizer? No Problem!—Try peeling strips of zucchini with a vegetable peeler or cut them into thin strips (about 1/4 inch). You could even do thin, round slices—it’s all good!
- Serving Size
- 1 serving
- per serving
- 13 grams
- 83 grams
- 54 grams
What are zoodles?
Zoodles are "noodles" made from spiralizing zucchini squash and are a great alternative to traditional noodles if you're looking to limit carb or grain intake.