The beauty of a recipe…
Is that it’s just a guide. Sure, making baked goods is guide you’ll need to read a bit closer. But preparing vegetables, proteins, soups, stews, sautes, etc.? Keep it easy. Keep it loose. Try adding in a different spice. Try turning the heat up.
Along a similar line, don’t do dairy? Buy a pesto that is dairy-free, or make your own. I believe in you!
Get used to it, too.
There can start to be some general times you’ll get used to when you hop into the kitchen. These are your recipes, too, in a way. You’ll start to see that chicken thighs + 400 degree oven = about 40 minutes. Or burger patties + hot pan = about 7ish minutes. Or roasted veggies cut into 1 inch pieces mostly + 400 degree oven = about 20 minutes.
It takes repetition. So, you hate being the kitchen? Find something you want to eat, then let yourself make it. It doesn’t fit into a nutrition scheme you think you need to adhere to? So what! Keep making it, until the process fits into your back pocket. Then, move onto your next recipe. Repeat this process until you’re in the kitchen, liking it, making food you like. You can let it be simple like that. I swear.
Pesto Chicken Thighs
Ingredients
- 1 pound chicken thighs skinless (skin on works, too, though)
- 1/2 cup prepared pesto or, make your own, see notes
Instructions
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Preheat the oven to 400 degrees.
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While the oven preheats, place the chicken thighs in one layer in a glass or ceramic baking dish. Cover each chicken thigh with pesto until evenly topped.
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Bake the chicken thighs at 400 degrees for 40 minutes, or until the pesto is browned and bubbly.
Recipe Notes
If you want the pesto to be dairy-free, or simply want to make your own, you have plenty of options!