Keto Pesto Chicken
Served a top zucchini noodles, this creamy fresh keto pesto chicken is ready in a flash and is loaded full of flavour and healthy fats, making it the perfect 30 minute keto dinner.
Ingredients
Pesto
- 1 bunch basil
- 1 garlic clove or 1/2 tsp garlic paste
- 100 grams parmesan cheese cubed
- 1/4 cup walnuts
- 1/2 teaspoon salt and pepper
- 1/3 cup olive oil
Remaining ingredients
- 2 chicken breasts Diced into 2cm pieces
- 1 tablespoon olive oil
- 1/3 cup sundried tomatoes cut into thin strips
- 1/3 cup heavy whipping cream
- 2 zucchinis spiralised
- extra grated parmesan to serve
Instructions
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In a food processor, blitz the walnuts, garlic clove and parmesan until it resembles a fine crumb.
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Add the remaining pesto ingredients and blitz until thoroughly combined. Taste for seasoning and add more salt and pepper as required, depending on the saltiness of your parmesan. You want this pesto on the salty side to balance the cream.
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In a large frying pan, heat the olive oil of medium heat and brown the diced chicken on all sides.
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Add the cream, sundried tomatoes and pesto and stir to combine. Simmer over medium heat for 10 minutes or until the sauce is thickened to your liking.
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When just about to serve, add the zucchini noodles and toss to combine. If you prefer your zucchini noodles softer, let them simmer for a few minutes.
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Serve with extra parmesan cheese on top.