Just look at these colors!
Pesto caprese chicken thighs featuring basil and tomatoes from my garden.

I made a rough, no measurements pesto with basil, spinach, toasted pine nuts, roasted garlic, fresh lemon, salt, and good olive oil.

Pat dry, season with salt and pepper, and cut a slit in your chicken thighs. Stuff with a spoonful of pesto, a tomato slice, and a piece of fresh mozzarella. Bake at 475 for 25 minutes, rest for 10 minutes then enjoy. You may need to throw it back in 5 minute increments depending on the thickness of your [chicken] thighs. I’m throwing mine over more greens with some mashed cauliflower.