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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

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Mediterranean Chicken in Pesto and Olives

This is a perfect low carb main dish.

  • 30 minutes
  • Serves 3
  • Medium

Ingredients

Directions

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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

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