Italian Tricolor Chicken Thighs

Where does the term Tricolor come from? It is actually the name given to a salad made in Italy with tomato, buffalo mozzarella and avocado/basil (aka three colours…red, white and green). The colours also mimic the colurs of the Italian flag. But it’s not salad season so we used these great Italian flavours in a fun, warm, winter recipe friendly way to make a delicious dinner which hit the JMFitFood table! 

Italian Tricolor Chicken Thighs (makes 6 servings, 3 thighs each):

15 boneless skinless chicken thighs (after trimming the fat this weighed approx 1.70lb)
1 tsp coconut oil

salt and pepper

2 cups fresh basil
1/4 cup pine nuts
1/4 cup olive oil
1 tbsp lemon juice


Tre Stelle bocconcini (200g), sliced
3 raw plum tomatoes, sliced
salt and pepper

1) Preheat the oven to 375 degrees. Season the thighs with salt and pepper (after trimming any excess fat). Heat the coconut oil in a skillet over medium high heat and place the chicken thighs evenly in the pan to sear them. Sear on both sides until browned (about 5 mins a side) and only a bit of pink remains (they won’t be fully cooked through at this point). 

2) Meanwhile, put all pesto ingredients into a food processor and blitz until combined into a nice paste. If you need more liquid to get the right consistency add a little water. Top each thigh with a bit of the pesto, then slices of tomato and slices of bocconcini on top. Sprinkle with more salt and pepper.

3) Bake in the over in the same pan for about 5 mins finishing on broil to get the cheese extra melt-y and slightly golden on top. Serve with a side of greens if you are going keto or a nutrient dense carb of your choice if not going keto!

Macronutrient Breakdown (per serving):





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