Low carb pesto chicken casserole
by Gilad
Low-carb pesto chicken casserole with feta cheese and olives
Ingredients
- 1½ lbs chicken thighs or chicken breasts
- 2 oz. butter, for frying
- 3 oz. red pesto or green pesto
- 1½ cups heavy whipping cream
- 8 tablespoons pitted olives
- 8 oz. feta cheese, diced
- 1 garlic clove, finely chopped
- salt and pepper
-
For serving - 5 oz. leafy greens
- 4 tablespoons olive oil
- sea salt and ground black pepper
- 500g extra lean beef mince
Instructions
A simple side dish of field greens or crunchy romaine complements the rich flavors. Or, lightly sautéed asparagus or green beans work, too.
- Preheat the oven to 400°F (200°C).
- Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown.
- Mix pesto and heavy cream in a bowl.
- Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
- Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges
A simple side dish of field greens or crunchy romaine complements the rich flavors. Or, lightly sautéed asparagus or green beans work, too.
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