Diets: SIBO approved, SCD friendly, Low FODMAP, and Autoimmune friendly

A meal focused on whole foods, this chicken thighs in peppers & pesto recipe is the perfect combo. Great for weekly meal prep and a simple recipe with delicious ingredients!

**This recipe is tailored & safe for readers working with SIBO, SCD, Low FODMAP, and Autoimmune

Serves 4

Ingredients:

• 1 pound boneless chicken thighs
• 1 bunch scallions, green tops chopped, white bottom discarded
• 15 kalamata olives pitted and chopped
• 1 bunch of asparagus, trimmed and chopped into 1” pieces
• 1 fennel, washed, trimmed and chopped
• 3TBS garlic infused olive oil

Pesto: 

• 1 bunch cilantro, washed, patted dry, stems removed
• 2 tbs coconut flour (optional-use for texture)
• sea salt
• juice of 1 real lemon
• olive oil

DIRECTIONS:

• Sauté fennel, chopped olives and scallion tops in garlic infused olive oil until soft and browning
• Add chicken thighs and cook on medium heat turning until chicken is cooked through.
• While chicken is cooking add cilantro to bowl of food processor. Pulse to chop up cilantro leaves into fine pieces.  Run processor adding 1/8 cup olive oil, juice of 1 lemon, salt to taste and 2 tbs of coconut flour.  Taste and add more salt or lemon if needed.  Add more oil to thin out consistency-less oil will be like a paste and more will be like a sauce.
• Add pesto, tossing to coat everything in the pan. Cook for 1 more minute to warm pesto over the hot food.