HOW TO MAKE PESTO CHICKEN

Photo from ketofocus.com

This keto diet dish is picture-perfect: chicken breasts covered with mozzarella cheese and pesto sauce. Pesto, which is created with basil, olive oil, garlic, Parmesan cheese, and pine nuts, offers rich, satiating, heart-healthy unsaturated fats to the meal. And the spicy bites of arugula, fresh tomato, and red onion match the gooey melted mozzarella perfectly. If you like basil, this pesto chicken recipe can become one of your go-to midweek dinners.

Another incentive to include this recipe in your weekly dinner rotation: it’s simple and quick to prepare, whether in the oven or on the grill. While the chicken bakes, you may prepare the salad, and the entire recipe only requires one pan. And any meal that requires less preparation and cleaning time is a winner in our book.

INGREDIENTS

For the Chicken

4 boneless, skinless chicken breasts, 6 ounces

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup basil pesto

4 ounces sliced fresh whole-milk mozzarella cheese

For plating

6 cups of baby arugula

1/4 cup red onion, chopped

1/2 cup halved cherry tomatoes

a half-cup olive oil

2 tablespoons white wine vinegar

PESTO CHICKEN RECIPE

1. Prepare the chicken. Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Coat the chicken breasts in oil, salt, and pepper in a pan. Bake for 20 to 24 minutes, or until the chicken is cooked through (165°F).

 

2. Serve with cheese on top. Pesto and cheese on top of chicken breasts Bake for another 2 to 3 minutes, or until the cheese is melted.

 

3. Serve on a plate. Distribute the arugula and onion among the serving plates. Serve with chicken and tomatoes on top.

 

4. Drizzle. Whisk together the remaining 1/2 cup olive oil and vinegar in a small bowl; sprinkle over the entire dish.