About
Creamy, nutty, and loaded with basil – how can you deny the Heaven that is pesto sauce? This keto version is made with a mix of basil and spinach, so the carb count is very low. Toss it with some tender pieces of chicken and yummy low-carb veggies, and you have yourself a one-pan meal that will be gobbled down in seconds!
Ingredients
- ½ cup basil fresh
- ¼ cup, chopped walnuts
- 1 cup spinach raw
- 1 clove garlic raw
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ cup olive oil
- 8 oz, boneless, raw (yield after cooking, skin removed) chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon olive oil
- 1 ½ oz, raw, yields bell pepper
- 2 ounce green beans
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- To make the pesto sauce, combine the basil, walnuts, spinach, garlic, first amounts of salt and pepper, and first amount of olive oil in a food processor. Blend until smooth.
- Cut the chicken breast into 2-3 bite tenders. Cook them in a large skillet on medium-high heat with the second amount of salt, pepper, and olive oil. Cook for about 3 minutes per side, until the outside is golden brown.
- When the chicken is cooked, transfer it to a clean surface for later. Save the juices in the pan. Chop the bell pepper into small pieces, and toss them with the green beans in the skillet. Cook on medium heat with the final amount of salt and pepper for just a few minutes, so the veggies become soft but still have some chew to them.
- With the heat on medium-low, return the chicken to the skillet with the veggies. Stir in the pesto sauce, and make sure all the ingredients become coated in it. Let the skillet heat completely through, and serve the pesto chicken and veggies hot!
Nutrition Facts
- Servings: 2
- Calories: 734.9kcal (per serving)
- Fat: 69.7g (per serving)
- Carbs: 7.0g (per serving)
- Protein: 23.6g (per serving)
