Crispy Chicken Thighs with White Beans

Per 1 serving
521 Calories • 33.2g Carbs (7.4g Fiber) • 31.8g Fat • 26.5g Protein

5 minutes to prep , 15 minutes to cook

Ingredients

Scaled to 1 serving

• 1/2 tbsp Olive oil (6.8 g)
• 1 thigh, bone removed Chicken thigh (94 g)
• 3/16 tsp Salt (1.1 g)
• 1/8 tsp Black pepper (0.3 g)
• 1/4 cup, chopped Onion (40 g)
• 1/4 pepper Jalapeno peppers (3.5 g)
• 1/2 cup White beans (131 g)
• 1/16 cup Basil pesto (20 g)

Directions

Directions are for original recipe of 4 serving

1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat.
2. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add chicken to pan, skin side down. Cook 2 minutes. Reduce heat to medium-high; place another heavy skillet, bottom-side down, directly onto chicken (if your skillet isn't heavy, you can place 1 to 2 canned goods on top to weigh it down). Cook 5 minutes or until skin is crispy. Remove top skillet. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan.
3. Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add onion and pepper to pan; sauté 2 minutes or until lightly charred. Add beans to pan; cook 1 minute. Stir in remaining 1/2 teaspoon salt. Gently stir in pesto. Serve over chicken and enjoy!
4. Recipe inspired by: http://www.myrecipes.com/recipe/crispy-chicken-thighs-white-beans