Keto Roasted Chicken with Green Beans and Pecans

In this keto-friendly recipe, roasted chicken thighs are paired with crisp green beans and crunchy pecans. Herbs add a nice flavor to all of it. Making your own paleo mayo gives the dish a creamy and tangy touch that makes it better.

Ingredients:

• 4 chicken thighs
• 1 lb green beans, trimmed
• 1/2 cup pecans, chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• For Paleo Mayo: 1 egg, 1 cup light olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, Salt to taste

Instructions:

Preheat oven to 400F 200C

Season chicken thighs with garlic powder, thyme, salt, and pepper

Place chicken thighs on a baking sheet lined with parchment paper and roast for 25-30 minutes or until cooked through

Meanwhile, toss green beans with olive oil, salt, and pepper

Spread them on a separate baking sheet

In the last 10 minutes of chicken cooking time, add the green beans to the oven and roast for 10 minutes

In a dry skillet, toast pecans over medium heat until fragrant, about 3-4 minutes

For Paleo Mayo: In a tall container, blend the egg, lemon juice, and Dijon mustard using an immersion blender

Slowly drizzle in the olive oil while blending continuously until thick and creamy

Season with salt to taste

Serve roasted chicken with green beans and toasted pecans

Enjoy with a dollop of homemade paleo mayo