Keto Pan Pesto Chicken And Veggies

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    22 min

Keto Pan Pesto Chicken And Veggies

5 ratings

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!

Jessica L.

  • Net Carbs

    4.3 g

  • Fiber

    3.1 g

  • Total Carbs

    7.4 g

  • Protein

    23.7 g

  • Fats

    120.3 g

1184 cals

Keto Pan Pesto Chicken And Veggies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Basil Fresh

    Basil Fresh

    ½ cup

  • Walnuts

    Walnuts

    ¼ cup, chopped

  • Spinach Raw

    Spinach Raw

    1 cup

  • Garlic Raw

    Garlic Raw

    1 clove

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ½ tsp

  • Olive Oil

    Olive Oil

    ½ cup

  • Chicken Breast

    Chicken Breast

    8 oz, boneless, raw

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ½ tsp

  • Olive Oil

    Olive Oil

    ½ cup

  • Bell Pepper

    Bell Pepper

    1-½ oz, raw, yields

  • Green Beans

    Green Beans

    2 ounce

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ½ tsp

Recipe Steps

steps 4

22 min

  • Step 1

    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.
    Step 1
  • Step 2

    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.
    Step 2
  • Step 3

    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.
    Step 3
  • Step 4

    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!
    Step 4

Comments 22

  • AmazingKetone905986

    AmazingKetone905986 a year ago

    Something is wrong with the calculations on this recipe!

    • RemarkableArugula690587

      RemarkableArugula690587 2 years ago

      I edited the recipe. It has a cup of olive oil for 2 servings . I edited it to 2 tablespoons for the second half and 1/4 cup for the pesto.

      • KTODD

        KTODD 6 years ago

        Adjusting the recipe yield does not change the nutritional info 🤔

        • recipewriter

          recipewriter 6 years ago

          The nutritional info is per serving. Adjusting the amount of servings would not change the nutrition per single serving.

      • KTODD

        KTODD 6 years ago

        I also don’t understand how it can have 70g of fat and 700 calories. That’s way too much!

        • recipewriter

          recipewriter 6 years ago

          If you want to reduce calories, you can reduce some of the olive oil used in Step 1. Hope this helps!

      • Akandi

        Akandi 6 years ago

        Chicken itself has more protein than fat. I don't understand how there is more fat than protien in this recipe.

        • recipewriter

          recipewriter 6 years ago

          Olive oil! A lot of fat in the recipe derives from the pesto sauce and the extra olive oil in the pan.

      • rsmith_44@hotmail.com

        rsmith_44@hotmail.com 6 years ago

        I’m confused, the single serving says it over 700 Calories. Shouldn’t the servings be 367.5 calories per serving. You need to go back into your recipe and fix the portion per servings so we can use your recipe. It sound delicious 🤤

        • rsmith_44@hotmail.com

          rsmith_44@hotmail.com 6 years ago

          Thx for the information, going to make this tomorrow. Sounds delicious 🤤

        • recipewriter

          recipewriter 6 years ago

          Hi there, The nutritional information in this recipe is accurate. The pie chart at the top of the recipe illustrates the macros for one serving, but the recipe makes two servings total. You can adjust the recipe yield with the - and + signs. Hopefully that clears up any confusion!

      • islandlassy3819

        islandlassy3819 6 years ago

        Really easy used my basil from garden box Perfect fresh yummy

        • lexielou2u

          lexielou2u 6 years ago

          Super easy to make. Great directions and it was amazing!!!!!!!

          • mel2babiesb606

            mel2babiesb606 6 years ago

            I made this for 4. I really liked this recipe but felt it needs more veggies. Also I didn't use all the pesto.

            • kcsbasa04e

              kcsbasa04e 6 years ago

              There are really over 700 calories in one serving of this? And 70g of fat?

              • lagarden828b76

                lagarden828b76 6 years ago

                Between all the olive oil and the walnuts, the fat is huge. I would cut the olive oil down to 1/4 cup to make the pesto and it would still taste good. Sprinkle a little shredded Parm on and it oils be lower!

              • jessfiasco

                jessfiasco 6 years ago

                I’m wondering the same

            • suemhoffman2515

              suemhoffman2515 6 years ago

              Amazing! Delicious!

              • lmrobinson26

                lmrobinson26 6 years ago

                This receipe is for 2 or 3 servings?

                • Katia

                  Katia 6 years ago

                  So good and easy!! Thanks for sharing!

                  • Lunchlady Kim

                    Lunchlady Kim 6 years ago

                    Just made this for lunch and both my teenage son and I LOVED it! Super easy to make the pesto. Lots of flavor and just a beautiful dish. Looking forward to premaking this meal for taking to work.

                    • jess_ann8147

                      jess_ann8147 6 years ago

                      I just used store bought basil pesto, which made cooking a little faster and easier. Everything was tasty and easy to make.