Keto pesto chicken casserole with feta cheese and olives

Mediterranean superstars — feta cheese, olives, and pesto — unite in this creamy, easy-to-make keto chicken dish. Give it a go. Your taste buds will thank you!

-Makes 4 servings
-7g Carbs per serving
-15-30 minutes

Ingredients
  • 1½ lbs chicken thighs or chicken breasts 

  • 2 oz. butter, for frying 

  • 3 oz. red pesto or green pesto 

  • 1½ cups heavy whipping cream 

  • 8 tablespoons pitted olives 

  • 8 oz. feta cheese, diced 

  • 1 garlic clove, neatly chopped 

  • salt and pepper 


For serving 

  • 5 1 ⁄3 oz. leafy greens 

  • 4 tablespoons olive oil 

  • sea salt and ground black pepper 

Directions

Preheat the oven to 400°F 


Cut the chicken thighs or legs into pieces. 


Season with salt and pepper and fry in 2 butter until golden brown. 


Mix pesto and heavy cream in a bowl. 


Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto. 


Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown 5 around the edges.

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Seattle, WA 98105

polly@pollyhalpern.com

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Fax: 206-528-6132

Polly Halpern