Aging "Awesomely" After Menopause π§‘π₯©πͺπΌ
Ingredients:
1Β½ lbs boneless chicken thighs
salt and pepper
2 tbsp butter or coconut oil
1β3 cup (2ΒΎ oz.) red pesto or green pesto
1ΒΌ cups heavy whipping cream
3 oz. (β cup) pitted olives
5 oz. (1 cup) feta cheese, diced
1 garlic clove, finely chopped
Directions:
1οΈβ£ Preheat the oven to 400Β°F (200Β°C).
2οΈβ£ Cut the chicken into bite-sized pieces. Season with salt and pepper.
3οΈβ£ Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.
4οΈβ£ Using store-bought low-carb red or green pesto, or making your own, mix pesto and heavy cream in a bowl.
5οΈβ£ Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto/cream mixture.
6οΈβ£ Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.
Meal prep:
This dish can be prepared by frying the chicken ahead of time. You can assemble the entire casserole and keep in the fridge for a day before baking it. Just make sure you let it come to room temperature before placing in the oven. It’s also good to give it a stir since the pesto can sink to the bottom.
If you have chicken or turkey leftovers, they are perfect for this dish. Just skip the first 3 steps of the instructions and take it from there. If you’re short on time you can also use a rotisserie chicken. Take the meat off the bones and divide it into bite-sized pieces. Follow the instructions from step 3.
Storing and reheating:
If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it’s better to place the casserole in the freezer where it will last up to 3 months. Make sure your casserole dish is suitable for freezing.
If freezing, let thaw in the refrigerator the day before you plan on serving it. Donβt place a cold baking dish straight from the fridge into a hot oven as this can cause your dish to crack. Reheat the casserole in the oven at 300Β°F (150Β°C) until thoroughly warm.
πΈ credit & recipe: dietdoctor.com