fusion

Kimchi Pesto Chicken Thigh with Roasted Potatoes and Charred Broccolini

Name: Kimchi Pesto Chicken Thigh with Roasted Potatoes and Charred Broccolini
Yield: 1 serving
Cuisine: fusion
Ingredients: 157 g boneless skinless chicken thigh; 204 g baby potatoes, cut into wedges; 130 g broccolini; 28 g basil pesto; 56 g kimchi, chopped; 14 g olive oil; 3 g kosher salt; 0.93 g black pepper

This roasted dish pairs boneless skinless chicken thigh with baby potatoes, cut into wedges, broccolini and basil pesto. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

40 g Protein

47 g Carbohydrates

33 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

157g boneless skinless chicken thigh 190 kcal
204g baby potatoes, cut into wedges 157 kcal
130g broccolini 33 kcal
28g basil pesto 126 kcal
56g kimchi, chopped 20 kcal
14g olive oil 124 kcal
3g kosher salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Heat oven to 425 F. Line a sheet pan with foil.
baby potatoesolive oilkosher saltblack pepper
Toss potato wedges with 10 g olive oil, salt, and black pepper. Roast 15 minutes.
boneless skinless chicken thighbasil pestokimchikosher saltblack pepper
Pat chicken thigh dry and season with salt and black pepper. Spread basil pesto over the chicken, then spoon kimchi on top.
boneless skinless chicken thighbaby potatoes
Push potatoes to one side. Add chicken to the pan and roast 18 minutes.
boneless skinless chicken thighbroccoliniolive oilkosher salt
Add broccolini to the pan, toss with 5 g olive oil and a pinch of salt, and roast 8-10 minutes until lightly charred and chicken reaches 165 F.
boneless skinless chicken thighbaby potatoesbroccolini
Slice chicken and serve with potatoes and broccolini, drizzling any pan juices over everything.