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Mediterranean Chicken in Pesto and Olives

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Ingredients

Adjust Servings:

	350 gram Chicken Breasts 3/4 lbs
	50 gram Green Pesto
	3/4 cup Coconut Cream 3/4-1 cup
	1 tablespoom 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

Nutritional information

513

Calories

38.6g

Fat

21.7g

Saturated Fat

115mg

Cholesterol

384mg

Sodium

4.2g

Carbohydrate

1.4g

Fiber

2.5g

Sugars

37.8g

Protein

92mg

Calcium

3mg

Iron

450mg

Potassium

Mediterranean Chicken in Pesto and Olives

Name: Mediterranean Chicken in Pesto and Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 Servings
Cuisine: Mediterranean
Ingredients: Chicken Breasts: 350 gram; Green Pesto: 50 gram; Coconut Cream: 3/4 cup; Kalamata Olives: 1 tablespoom; Feta Cheese; Atlantic Sea Salt; Black Pepper; Coconut Oil

Cuisine:

Mediterranean

This is a perfect low carb main dish.

30 minutes
Serves 3
Medium

Ingredients

350 gram Chicken Breasts
3/4 lbs
50 gram Green Pesto
3/4 cup Coconut Cream
3/4-1 cup
1 tablespoom 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

This is a perfect low carb main dish. The chicken in pesto sauce has an amazing creamy Mediterranean flavor. The dish including Greek Kalamata olives, Feta cheese and green pesto sauce made from basil. The whole family 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.

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Steps

1 Done 5 minutes	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 minutes	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 minutes	MIX THE COCONUT CREAM WITH THE PESTO SAUCE add the coconut cream to the pesto sauce and mix together.
4 Done 20 minutes	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