Servings: 2
Net Carbs: 2.7g
This oven-baked keto pesto chicken is made with just two ingredients and zero cleanup. A juicy, low carb dinner ready in under 30 minutes, perfect for busy nights.
Equipment
- 1 Knife
- 1 Oven
Ingredients
- 12 oz Chicken breast boneless, skinless
- 1/2 cup Pesto sauce (use store-bought or ½ recipe of my homemade version)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the chicken into bite-sized cubes.12 oz Chicken breast
- Tear a large piece of aluminum foil and shape into a tray-like pouch on a baking sheet.
- Place the chicken in a single layer inside the foil.
- Pour the pesto sauce evenly over the chicken.1/2 cup Pesto sauce
- Loosely fold up the foil edges to form a shallow parcel.
- Bake for 20–25 minutes, or until chicken reaches 165°F inside.
- Optional: Broil for 2–3 minutes to brown the top.
- Serve warm with low carb sides like roasted cauliflower or broccoli.
Notes
- No need to grease the foil. The pesto sauce prevents sticking naturally.
- For extra richness, stir in 1 tablespoon of cream cheese or grated Parmesan before baking.
- A meat thermometer helps make sure the chicken is cooked perfectly (165°F inside).
- Want crispy edges? Broil for 2–3 minutes after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The nutritional information is calculated using my pesto sauce recipe. It may change if you use a store-bought.
Nutrition Per 1 Serving
Serving: 1g | Calories: 402.9kcal | Carbohydrates: 3.2g | Net Carbs: 2.7g | Protein: 40g | Fat: 25.4g | Saturated Fat: 4.3g | Fiber: 0.5g | Sugar: 0.8g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-pesto-chicken-bake/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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