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prep time
7 min
cook time
15 min
ready time
22 min
Keto Pan Pesto Chicken And Veggies
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Basil Fresh
½ cup
Walnuts
¼ cup, chopped
Spinach Raw
1 cup
Garlic Raw
1 clove
Salt
¼ teaspoon
Black Pepper
½ tsp
Olive Oil
½ cup
Chicken Breast
8 oz, boneless, raw
Salt
¼ teaspoon
Black Pepper
½ tsp
Olive Oil
½ cup
Bell Pepper
1-½ oz, raw, yields
Green Beans
2 ounce
Salt
¼ teaspoon
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 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 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 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!
Comments
AmazingKetone905986 a year ago
Something is wrong with the calculations on this recipe!
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 6 years ago
Adjusting the recipe yield does not change the nutritional info 🤔
recipewriter 6 years ago
The nutritional info is per serving. Adjusting the amount of servings would not change the nutrition per single serving.
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 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 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 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 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 6 years ago
Thx for the information, going to make this tomorrow. Sounds delicious 🤤
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 6 years ago
Really easy used my basil from garden box Perfect fresh yummy
lexielou2u 6 years ago
Super easy to make. Great directions and it was amazing!!!!!!!
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 6 years ago
There are really over 700 calories in one serving of this? And 70g of fat?
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 6 years ago
I’m wondering the same
suemhoffman2515 6 years ago
Amazing! Delicious!
lmrobinson26 6 years ago
This receipe is for 2 or 3 servings?
Katia 6 years ago
So good and easy!! Thanks for sharing!
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 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.