CHICKEN THIGHS WITH PESTO

INGREDIENTS

1 pound of skinless, boneless chicken thighs (6 pc)

1/2 a tsp salt

1/3 cup olive oil

3 cloves of garlic chopped

For the pesto:

1 cup spinach

1 tbs minced garlic

1/4 cup olive oil

1/2 tsp salt

juice from 1 lemon

1/4 cup walnuts

DIRECTIONS

Season chicken thighs with salt, place in a glass container , add the oil and garlic. Cover, and let it marinate for 30 minutes. Meanwhile, blend the spinach, garlic, oil, salt, lemon and walnuts in a food processor until it becomes a smooth paste, and set aside.

Heat up a skillet and grill the chicken 5 minutes on each side. Transfer to a large plate, and put the pesto on top.