Main CourseDinner

Keto Pesto Chicken with Asparagus

Name: Keto Pesto Chicken with Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: italian
Ingredients: 340 g chicken breast halved horizontally to create 4 thinner cutlets; 250 g asparagus woody ends trimmed; 2 cup fresh basil packed; 0.25 cup parmesan cheese grated; 0.25 cup pine nut toasted; 2 clove garlic minced; 1 tbsp lemon juice; 0.5 cup olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This simple and flavorful dish features tender chicken breasts coated in a vibrant homemade pesto, served alongside crisp-tender asparagus. It's a perfect weeknight meal that's quick to prepare and low in carbs.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Easy
Per serving: 620 kcal

Gluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gchicken breast, halved horizontally to create 4 thinner cutlets
250 gasparagus, woody ends trimmed
0.5 tspsalt
0.25 tspblack pepper, freshly ground

pesto

2 cupfresh basil, packed
0.25 cupparmesan cheese, grated
0.25 cuppine nut, toasted
2 clovegarlic, minced
1 tbsplemon juice
0.5 cupolive oil

Equipment

tongs · food processor · baking sheet · parchment paper · meat thermometer · oven-safe skillet

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
Prepare the pesto: Combine the fresh basil, parmesan cheese, toasted pine nuts, garlic, and lemon juice in a food processor.
About 3 min
3
Pulse the ingredients until roughly chopped, then slowly drizzle in the olive oil while the processor is running until a smooth, thick pesto forms. Season with salt and black pepper to taste.
About 2 min
Cook’s note: Adjust the consistency with more olive oil if needed for a thinner pesto.
4
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
About 1 min
Cook’s note: Drying the chicken helps achieve a better sear.
5
Spread about two tablespoons of the prepared pesto evenly over one side of each chicken cutlet.
About 1 min
6
Arrange the asparagus on the prepared baking sheet. Drizzle lightly with olive oil and season with a pinch of salt and pepper.
About 2 min
7
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil.
About 2 min
Cook’s note: A cast iron skillet works great for getting a nice sear.
8
Place the pesto-coated chicken breasts, pesto-side up, into the hot skillet. Sear for 3-4 minutes until golden brown on the bottom.
About 4 min
Cook’s note: Avoid overcrowding the pan; cook in batches if necessary.
9
Transfer the skillet with the chicken to the preheated oven. Add the baking sheet with the asparagus to the oven as well.
10
Bake for 10-12 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the asparagus is tender-crisp.
About 12 min
Cook’s note: Use a meat thermometer to ensure the chicken is safely cooked.
11
Remove from the oven. Let the chicken rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting the chicken helps keep it juicy.
12
Serve the pesto chicken alongside the roasted asparagus, with any remaining fresh pesto on the side for drizzling.

Per serving

Nutrition

78%Score

Calories: 620.3kcal
Protein: 70.3g
Carbs: 10.7g
Fat: 33.2g
Fibre: 3.8g
Sugar: 3.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken and asparagus in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or a skillet over low heat until warmed through.