Mediterranean Chicken in Pesto and Olives

Name: Mediterranean Chicken in Pesto and Olives
Ingredients: Chicken Breast: 350 gram; Green Pesto: 50 gram; Coconut Cream: 3/4 cup; Kalamata Olives: 1 TBSP; Feta Cheese; Atlantic sea salt; Black pepper; Coconut oil

Features:

Cuisine:

Mediterranean

30
Medium

Ingredients

350 gram Chicken Breast
3/4 LBS
50 gram Green Pesto
3/4 cup Coconut Cream
3/4-1 cup
1 TBSP Kalamata Olives
Pitted Olives. You can also try different olives to your liking
Feta Cheese
Atlantic sea salt
Black pepper
Coconut oil
* or grass fed ghee

Directions

0 Shares

This perfect low carb chicken in pesto dish has amazing mediterranean flavor with Kalmata olives, Feta cheese and green pesto sauce you will not be able to stop eating. We also made a twist for those who don’t consume dairy we replaced the traditional heavy whipping cream with coconut cream (and of course remove the feta cheese). For a low carb meal we recommend this yummy chicken over cauliflower rice or plain rice if you’re not keeping a low carb diet.

(Visited 193 times, 1 visits today)

0 Shares

Steps

1 Done 5 min	Prepare the green pesto Wash a cup of organic basil leaves and add to a food processor. Add hand full of pine nuts or nuts (nuts are cheaper) and pulse together a few times. Add Garlic and Parmesan cheese and pulse together scooping the sides. Slowly add some olive oil and pulse. Add salt and pepper and some more olive oil and pulse again. Taste and add more olive oil if needed keep pulsing until you get the nice bright paste.
2 Done 5 min	Fry the chicken breast Cut the chicken to a bite size Fry the chicken breast using grass fed butter or coconut oil. Take them off the stove once they get a nice white color
3 Done 2 min	Mix the coconut cream with the pesto sauce add the coconut cream to the pesto sauce and mix together.
4 Done 20 min	Bake together Add the chicken breast to a proper pyrex and add the olives and the feta cheese. Pour the pesto and coconut cream on top and put in the over on 400f (200c) for 15-20 min
5 Done	Serve Serve with cauliflower rice and a nice Israeli salad on the side for a perfect lunch or dinner