Keto Chicken Skillet and Feta, Olives and Pecan Pesto
Nothing beats this creamy chicken skillet with olives and feta when your tired of the salads this summer , well within your carb macros you can enjoy this with a side salad , drizzle the pesto into and over the dish before serving
Ingredients for 4 servings
1 tbsp butter
1 tablespoon extra virgin olive oil
400g chicken thighs or chicken breasts
1 tbsp dried basil
Salt and fresh pepper to taste
2 tbsp Pecan Keto pesto (use our Macadamia nut pesto recipe, but replace Macadamia nuts with Pecans)
2 garlic cloves minced
90 ml double cream
Salt and fresh ground pepper to taste
245g cubed feta cheese
134g pitted olives
Fresh basil chopped, for garnish, optional
Macronutrients
(per serving)
Preparation
- Preheat the oven to 200C
- Combine butter and olive oil in a cast iron skillet and melt over medium heat.
- Season chicken with dried basil, salt and pepper; add to hot oil and cook for 2 to 3 minutes per side, or until browned.
- In a mixing bowl, combine Pecan pesto, garlic, double cream , salt and pepper; whisk until combined.
- Remove skillet from heat and add olives and cubed feta to the skillet.
- Pour the prepared pesto sauce over the chicken.
- Bake in oven for 25 to 30 minutes, or until chicken is cooked through
- Optional grill to brown the cheese and chicken
- Remove from oven.
- Garnish with fresh basil and serve