Easy Pesto Chicken

This flavor-packed low-carb Pesto Chicken recipe was originally taken from our sister website, Living Well Spending Less, and has long been a family favorite (even for people who eat carbs)! It’s one of our great low-carb dinner options that every family will enjoy.

Save on time during the week by preparing the chicken in the pesto marinade ahead of time, then freezing or refrigerating until needed. You can even double or triple the recipe to keep on hand!

For an easy but impressive Italian-inspired low-carb dinner that is sure to please even the pickiest of eaters, serve with our Easy, Low-Carb Caprese Salad.

INGREDIENTS:

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• 1 cup basil pesto
• ¼ cup cider vinegar
• 2 tbsp. olive oil
• 2 pounds boneless skinless chicken breasts
• 6 cherry tomatoes or 1 plum tomato, sliced 
• ¾ cup shredded mozzarella cheese

STEP 1: In a large bowl whisk together pesto, vinegar and olive oil.

STEP 2: Place chicken into gallon-size freezer bag, then pour pesto mixture over top of chicken. Marinate for at least one hour or overnight; alternatively, you can freeze until needed.

STEP 3: Arrange chicken in casserole dish; place tomato slices over chicken, then sprinkle heavily with mozzarella cheese and bake at 400 degrees for 30-40 minutes.

STEP 4: ALTERNATIVE COOKING DIRECTIONS:  Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer, until internal temperature reaches 165 degrees. With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella.  Close lid and let cheese melt completely.  

STEP 5: Serve with Easy Low-Carb Caprese Salad

EASY PESTO CHICKEN

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Keyword: Gluten Free, Keto, low carb

Prep Time: 3 minutes minutes

Cook Time: 40 minutes minutes

Marinate: 1 hour hour

Total Time: 1 hour hour 43 minutes minutes

Servings: 4 servings

Calories: 566kcal

Author: Thinlicious.com

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Ingredients

  

1x2x3x

• 1 cup basil pesto
• ¼ cup cider vinegar
• 2 tbsp. olive oil
• 2 pounds boneless skinless chicken breasts
• 6 cherry tomatoes or 1 plum tomato sliced
• ¾ cup shredded mozzarella cheese

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Instructions

• In a large bowl whisk together pesto, vinegar and olive oil.
• Place chicken into gallon-size freezer bag, then pour pesto mixture over top of chicken. Marinate for at least one hour or overnight; alternatively, you can freeze until needed.
• Arrange chicken in casserole dish; place tomato slices over chicken, then sprinkle heavily with mozzarella cheese and bake at 400 degrees for 30-40 minutes.
• ALTERNATIVE COOKING DIRECTIONS:Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer, until internal temperature reaches 165 degrees. With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella.  Close lid and let cheese melt completely.  
• Serve with Easy Low-Carb Caprese Salad

Notes

If making as part of a freezer cooking day, we recommend doubling the recipe and splitting into two freezer bags.

ALTERNATIVE COOKING DIRECTIONS: Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer, until internal temperature reaches 165 degrees. With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella.  Close lid and let cheese melt completely.  

Nutrition

Calories: 566kcalCarbohydrates: 4gProtein: 54gFat: 41gFiber: 1g

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