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Keto Pesto Chicken Bake with Haloumi

Keto Pesto Chicken Bake with Haloumi

I think I might be a little bit obsessed with haloumi. This Keto Pesto Chicken Bake is one of the many recipes I’ve created using Haloumi, because it is by far one of the most versatile cheeses. Quite often I’ll just grill it with a squeeze of lemon and eat on its own, or on top of a salad.

Keto Pesto Chicken Bake

The fresh flavours in this Keto Pesto Chicken Bake will make it a firm family favourite – I am getting hungry just typing this up and looking back at the photos.

The beauty of this cheese is that it gets warm, golden and soft but doesn’t melt into a blob. This makes it great for recipes like my Greek Keto Chicken Kebabs

Keto Pesto Chicken Bake

The haloumi stays firm while getting golden, the chicken remains moist and absorbs some of the beautiful pesto vibrancy and the cherry tomatoes are bursting with flavour. Such simple ingredients create a dish that will wow.

 

As always you can use store bought pesto (check those labels people!) or make your own very simply. I like making my Keto Pesto using celery leaves 

 

This makes enough for 4 people to have 2 small chicken thighs each, or otherwise is great for lunches the next day. Easily scaleable as well – make as much or as little as you want of this Keto Pesto Chicken Bake.

Enjoy! x

 

Keto Pesto Chicken Bake

Keto Pesto Chicken Bake

Succulent chicken thighs, topped with basil pesto and haloumi and grilled to perfect. A quick family favourite that is no fuss! Serves two small chicken thighs per person. 

Servings 4
Calories 470 kcal

Ingredients

  • 6 small Chicken thighs, skin off
  • 200 grams Haloumi Cheese
  • 2 tablespoons olive oil
  • 1.5 teaspoons salt
  • .5 teaspoon pepper
  • 125 grams cherry tomatoes (about half a punnet)
  • 4 tablespoons pesto
  • 1 lemon

Instructions

  1. Preheat the oven to 200C / 392F and line a baking tray with baking paper. 

  2. In a small bowl, toss the chicken thighs and cherry tomatoes with the oil, salt and pepper. Spread onto the prepared baking tray. 

  3. Top each chicken thigh with 1/2 tablespoon pesto. Cut the haloumi into 8 strips or triangles and put on top of the pesto coated chicken. 

  4. Bake for 20 minutes, remove from the oven and drain excess liquid. Squeeze the lemon over the haloumi and return to the oven for a further 10 - 12 minutes until the cheese is golden and chicken cooked through.

  5. Serve with baby basil leaves or rocket salad. 

Nutrition Facts
Keto Pesto Chicken Bake
Amount per Serving
Calories
470
% Daily Value*
Fat
 
49
g
75
%
Cholesterol
 
222
mg
74
%
Sodium
 
1755
mg
76
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
37
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.

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Recipe Rating




Thursday 12th of December 2019

This recipe is very tasty and easy. It's definitely going in the rotation!

Katrina Kimpton

Thursday 24th of January 2019

I LOVE this recipe, and teaching my stepson to cook, he has become super popular with this under his belt. We do it in a baking pan in the weber q when its a hot day and super great too. More like assemblage than cooking, but with impressive results.

Thursday 24th of January 2019

I LOVE this recipe, and teaching my stepson to cook, he has become super popular with this under his belt. We do it in a baking pan in the weber q when its a hot day and super great too. More like assemblage than cooking, but with impressive results.

Amanda

Tuesday 4th of December 2018

Could this be frozen?

Rachel

Wednesday 5th of December 2018

Yes I think it would freeze fine, the haloumi might lose some texture but the taste would still be great.