Protein is crucial for building muscle after a Pure Barre workout. Boneless, skinless chicken is an easy, family-friendly option. But frankly, it gets pretty boring. Chicken thighs have more flavor with only a small amount of additional fat. Pesto and sun-dried tomatoes make this dish simple enough to make on a weekday, but fancy enough to serve to company.
- 1 lb boneless, skinless chicken thighs
- Oil-packed sun-dried tomatoes
- Extra virgin olive oil
- Lemon pepper seasoning
Preheat oven to 400 degrees.
If the chicken thighs are thick, place them into a large zip top bag and pound lightly with a meat mallet to ¼ inch thickness. Lay flat on a baking sheet and season with lemon pepper seasoning all over. Place a dollop of pesto in the middle of each chicken thigh then spread evenly over one side using a spoon. Top with a few sun-dried tomatoes.
Wrap each chicken thigh up into a roll. Place seam side down on the baking sheet. Brush lightly with olive oil. Roast 20-25 minutes until cooked through. Remove from oven and let sit a few minutes to cool. Slice into 1-inch rounds and serve.
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Rachael Hartley is a Columbia, SC based private practice dietitian and food & wellness blogger at Avocado A Day Nutrition. She helps men and women lose weight and improve their physical and mental health and wellbeing with a whole foods based approach to nutrition. She is available for nutrition coaching and meal planning throughout the US via telephone and Skype.
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