Keto Chicken Pesto Sandwich
Indulge in this savory and low-carb delight with our Keto Chicken Pesto Sandwich recipe, a creative twist on a classic favorite! Perfectly seasoned chicken breast is pan-seared to juicy perfection and paired with a homemade basil pesto bursting with fresh garlic, pine nuts, and zesty lemon juice. Instead of traditional bread, this keto-friendly sandwich features crispy cheese rounds made from melted mozzarella and Parmesan, adding a rich, golden crunch to every bite. Ready in just 35 minutes, this hearty, gluten-free meal is perfect for lunch or dinner, offering a flavorful and satisfying way to stay on track with your keto lifestyle. Serve it fresh and warm for an irresistible, protein-packed experience!
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Ingredients
- 1 whole (approx. 8 oz) Chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup (shredded) Mozzarella cheese
- 0.25 cup (grated) Parmesan cheese
- 1 cup (fresh) Basil leaves
- 2 cloves (minced) Garlic
- 2 tablespoons Pine nuts
- 1 tablespoon Lemon juice
- 1 cup Extra-virgin olive oil
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Slice the whole chicken breast in half horizontally to create two thin fillets. Season both sides of the chicken fillets with salt and black pepper.
Step 3
In a skillet, heat olive oil over medium heat. Add the chicken fillets and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C). Set aside to cool slightly.
Step 4
Line a baking sheet with parchment paper. Spread the mozzarella cheese into two even circles, each about 4 inches in diameter. Sprinkle with grated Parmesan cheese.
Step 5
Bake the cheese circles for 6-8 minutes, until the edges are golden and the cheese is fully melted and set. Let them cool to form crispy rounds – these will serve as the sandwich 'buns'.
Step 6
To make the pesto, add basil leaves, garlic, pine nuts, and lemon juice into a food processor. Pulse until coarsely blended.
Step 7
While the food processor is on, slowly stream in the extra-virgin olive oil and continue blending until smooth. Season with additional salt and pepper to taste, if needed.
Step 8
Assemble the sandwich by spreading a generous amount of pesto on one cheese crisp. Place a piece of the cooked chicken on top, and cover with the second cheese crisp to make a sandwich.
Step 9
Repeat the assembly for the second sandwich.
Step 10
Serve immediately and enjoy your delicious Keto Chicken Pesto Sandwich!
Nutrition Facts
| Serving size | (666.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3115.0 |
| Total Fat 302.2g | 0% |
| Saturated Fat 55.5g | 0% |
| Polyunsaturated Fat 9.1g | |
| Cholesterol 290.7mg | 0% |
| Sodium 2881.8mg | 0% |
| Total Carbohydrate 11.6g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 3.1g | |
| Protein 101.5g | 0% |
| Vitamin D 18.1IU | 0% |
| Calcium 1065.7mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 955.6mg | 0% |
Source of Calories