Keto Pesto Chicken with Roasted Red Peppers

Why this?
This Keto Pesto Chicken with Roasted Red Peppers recipe perfectly balances the rich, aromatic flavors of basil pesto with the sweet, smoky notes of roasted red peppers. It offers a low-carb, high-flavor dinner option that satisfies Keto dietary needs without compromising taste or texture, making it an ideal choice for a wholesome, satisfying meal.

Ingredients:

2 boneless, skinless chicken breasts (about 6 oz each)

1/2 cup roasted red peppers, sliced

1/4 cup basil pesto (preferably homemade or low-carb store-bought)

2 tablespoons olive oil

1 teaspoon garlic powder

Salt to taste

Black pepper to taste

Fresh basil leaves for garnish (optional)

Preparation Steps:

Preheat the oven to 375°F (190°C).
Season the chicken breasts with garlic powder, salt, and black pepper on both sides.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown.
Spread pesto evenly over the top of each chicken breast.
Top each chicken breast with sliced roasted red peppers.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
Remove from the oven and let rest for 5 minutes.
Garnish with fresh basil leaves if desired before serving.

Cooking Time: 30 minutes

Diet Types: Keto, Low-Carb, Gluten-Free, High-Protein

Serving Size: 1 chicken breast with toppings

Servings: 2 servings

Nutritional Facts Per Serving:

Calories: 380 kcal

Total Fats: 28 g

Sodium: 450 mg

Dietary Fiber: 2 g

Total Sugars: 3 g

Proteins: 35 g

Calcium: 60 mg