#pestochicken

Not a bad keto day today at all! Basically just ate a couple easy, go-to meals!

Breakfast: cheesey scrambled eggs, bacon and Dubliner’s cheese

Snack: multigrain crackers w summer sausage and cheese (I had more multigrain crackers than usual but I thin my other meals were pretty low on carbs so it’s probably fine)

30 Minute Pesto Chicken Kabobs

This dish tastes great because it has juicy chicken breasts, pesto sauce, and Parmesan cheese.

Ingredients: 4 chicken breasts. 1 cup pesto sauce. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Season chicken breasts with salt and pepper on both sides. Place chicken breasts in a baking dish. Spread pesto sauce evenly over the chicken breasts. Sprinkle grated Parmesan cheese on top of the pesto. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

These Pesto Chicken Burgers are a tasty take on regular burgers. They are made with juicy ground chicken that has been flavored with garlic, pesto sauce, and Parmesan cheese. Any day of the week, it's great for a quick and tasty meal!

Ingredients: 1 lb ground chicken. 1/4 cup pesto sauce. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and any other desired toppings.

Instructions: In a mixing bowl, combine ground chicken, pesto sauce, breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Form the mixture into four patties. Preheat grill or skillet over medium-high heat. Grill or cook the patties for about 5-6 minutes on each side, or until fully cooked through. Toast the burger buns on the grill or skillet for a minute or until lightly browned. Assemble the burgers by placing lettuce and tomato on the bottom bun, then adding the cooked chicken patty, and finally topping with the other half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

This Keto Zucchini Noodles with Pesto Chicken recipe is a quick and delicious dinner option that's both healthy and tasty. Zucchini noodles provide a low-carb alternative to traditional pasta, while the pesto chicken adds flavor and protein. With just a few simple ingredients, you can create a satisfying meal that's perfect for any night of the week.

Ingredients: 2 medium zucchinis, spiralized. 2 boneless, skinless chicken breasts, sliced into strips. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup cherry tomatoes, halved. 2 tablespoons grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. It will take about 6 to 8 minutes of cooking after adding the chicken strips to the pan until they are browned and fully cooked. Take the chicken out of the pan and set it aside. Add the spiralized zucchini noodles and the rest of the olive oil to the same pan. Add salt and pepper, and cook for two to three minutes, until the vegetables are just barely tender. Put the cooked chicken back in the pan and add the pesto sauce. Mix everything together and heat it all the way through. Take the dish off the heat and add fresh basil leaves, cherry tomatoes, and grated Parmesan cheese to the top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Comforting gluten-free casserole with tortellini that is cheese-filled, chicken that tastes great with pesto, and marinara sauce that is full of flavor. This hearty dish is great for a cozy dinner with friends or family.

Ingredients: 1 package gluten-free cheese tortellini. 2 cups cooked shredded chicken breast. 1 cup gluten-free basil pesto sauce. 1 cup gluten-free marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon black pepper. Fresh basil leaves for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the gluten-free cheese tortellini. Once it's done, drain it and set it aside. Put the shredded cooked chicken, gluten-free basil pesto sauce, gluten-free marinara sauce, shredded mozzarella cheese, grated Parmesan cheese, and black pepper in a large bowl. Combine well. Put the cooked gluten-free cheese tortellini into the bowl and mix it in slowly so that it covers everything. Put the mixture in a casserole dish that has been greased. If you want, you can add more shredded mozzarella cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious and easy one-pan meal featuring tender chicken breasts cooked with flavorful pesto sauce and a variety of colorful vegetables.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cherry tomatoes, halved. 1 cup bell peppers, sliced. 1/2 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season chicken breasts with salt and pepper on both sides. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken breasts to the skillet and cook for 3-4 minutes on each side until browned. Remove chicken from skillet and set aside. In the same skillet, add cherry tomatoes and bell peppers. Cook for 2-3 minutes until slightly softened. Return chicken breasts to the skillet, arranging them among the veggies. Spread pesto sauce over each chicken breast. Transfer skillet to the preheated oven and bake for 15-20 minutes or until chicken is cooked through. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes