Cheese, chicken and cauliflower are solid keto staples, and are on my shopping list every week. Today, I decided to use up some different cheeses I had in the fridge and created this Keto Pesto Chicken Bake!
Using 3 different cheeses, and combining with my Celery Leaf Pesto, this dish becomes super decadent. You can definitely use a store bought pesto as well, but making it is so easy! If you haven’t tried it already give it a go.
I used a little bit of blue cheese as it adds a real richness and complex flavour to the dish, but feel free to leave this out and substitute with something else. Camembert would be my choice, as it’s a great companion of prosciutto.
Keto Pesto Chicken Bake with 3 Cheeses and Prosciutto
Creamy cheese, cauliflower, chicken and topped with crispy prosciutto - this one dish wonder is sure to please! Using blue cheese gives this dish a complex and rich flavour, but you can replace this with another cheese if you don't like the blue flavour.
- 1/2 head of cauliflower
- 500 grams chicken breast
- 100 grams prosciutto
Cheesy Pesto Sauce
- 1/2 cup pesto
- 3/4 cup cream
- 25 grams parmesan cheese
- 50 grams tasty cheese
- 25 grams blue cheese optional
Preheat the oven to 180C / 356F.
Cut the cauliflower into small florets and the chicken into a large dice. Tear the prosciutto into small pieces.
Grate the parmesan cheese and tasty cheese, then combine the sauce ingredients excluding the blue cheese in a small bowl.
In a deep baking dash, scatter the cauliflower and chicken breast and stir through the sauce. Place small chunks of the blue cheese throughout the dish.
Bake for 15 minutes. Stir gently, then top with the torn prosciutto.
Bake for a further 15 - 20 minutes until the chicken is just cooked and the prosciutto is crispy.