This pesto chicken recipe is the perfect keto lunch that will satisfy cravings and keep your appetite in check.
By now it’s no secret that I’m a sucker for pesto. In fact, I make about two batches of vegan basil pesto every week, just so I can have extra for snacks.
While you can certainly buy a pre-made jar of pesto, but I prefer making a fresh batch at home.
It’s fresher and tastier than store-bought. It’s also super easy to make.
If you are looking for a good recipe to work with, here is my absolute favorite vegan pesto recipe you can use.
It’s great as a dip for your veggie keto snacks, spread for keto pizza, or seasoning for chicken and fish.
It’s one sauce you can’t go wrong with.
In today’s post, I’d like to share how I use this vegan pesto to make a cheesy savory chicken dish my family loves in 30 minutes.
I admit. It’s a lazy keto recipe.
No part of this is labor intensive. In fact, there are only 5 minutes of prep time and the rest is easy peasy.
If this is your kind of recipe, be ready to make this a routine low-carb recipe.
And for me, the best part of this pesto chicken is I get to serve my family a dish they enjoy while keeping things low-carb.
It also doesn’t hurt that basils are full of antioxidants.
Ingredients (Makes 4 servings):
Keto Pesto Chicken Recipe: Easy Low-Carb Recipe for Lunch
Butterflied the chicken so it's open and thinner. Season the chicken with salt and pepper.
Heat oil in a skillet. Add chicken and saute over medium-high heat until browned on both sides, about 10 minutes.
Transfer to a broiler pan.
Divide pesto among chicken breast, spreading almost to the edge. Blend the parmesan cheese and Italian herb seasoning.
Top the chicken with the parmesan chicken blend. Cover it with mozzarella cheese slices.
Grill just until the cheese has melted.
Serving: 1 chicken breast and sauce
Calories 395, Fat 27g, Protein 35g, Total Carb 4g
To up the intake of fat, you have a side (1/2) of mashed cauliflower with 1 tbsp of butter, which adds about 12g of fat.