Source: Beauty and the Foodie
1 lb chicken thighs
1 cup packed flat leaf Italian parsley, remove large stems
4 -5 cloves garlic, peeled and minced
2 tsp dried oregano
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp red pepper flakes
4 slices cooked, chopped bacon
2 tbsp red wine vinegar
2/3 cup olive oil or avocado oil, where to buy avocado oil
Preheat oven to 400 F, and lightly grease a large casserole dish.
In a food processor or blender, combine all ingredients except for the chicken thighs. Process until a nice green sauce forms.
Pour a third of the sauce over the bottom of the casserole dish, and spread around.
Place chicken thighs on top of sauce.
Pour the remainder of the sauce over the chicken. Cover dish with a lid or foil.
Bake for 25 to 30 minutes, or longer if chicken is frozen (40 to 45 minutes). Or until chicken is cooked through the thickest part.
Remove from oven, and let cool a bit before removing lid or cover (steam burns are not fun)
Serve and enjoy.
Serving size: 1 of 5 servings Calories: 301 Fat: 22 g Carbohydrates: 2 g / Net Carbs: 1.4 g Sugar: 0 g Fiber: 0.6 g Protein: 21 g