Low Carb Pesto Chicken Melt

Elevate your dinner game with this irresistible Low Carb Pesto Chicken Melt, a flavorful, keto-friendly meal that’s as satisfying as it is wholesome. Succulent chicken breasts are pan-seared to golden perfection before being smothered in aromatic pesto sauce and blanketed with gooey, melted mozzarella cheese. Nestled on a bed of tender zucchini slices and roasted cherry tomatoes, this dish combines vibrant Italian-inspired flavors with the added bonus of being low carb. Finished with a sprinkle of fresh basil, it’s an easy, one-pan recipe perfect for weeknight dinners or meal prepping. Ready in just 40 minutes, this gluten-free meal is packed with protein, loaded with fresh vegetables, and completely crave-worthy!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 whole chicken breasts
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.5 cup pesto sauce
• 1 cup mozzarella cheese
• 2 medium zucchini
• 1 cup cherry tomatoes
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

In a large skillet over medium heat, add the olive oil. Once heated, add the chicken breasts and sear for approximately 5 minutes on each side until golden brown. Remove from heat.

Step 4

While the chicken cools slightly, prepare the zucchini by slicing them into rounds about 1/4 inch thick.

Step 5

On a baking sheet, lay out the zucchini slices, overlapping slightly if necessary.

Step 6

Place the seared chicken breasts on top of the zucchini slices.

Step 7

Spread the pesto sauce evenly over the chicken breasts.

Step 8

Sprinkle the mozzarella cheese generously on top of the pesto-covered chicken.

Step 9

Slice the cherry tomatoes in half and place them around the chicken on the baking sheet.

Step 10

Transfer the baking sheet to the oven and bake for 20-25 minutes until the cheese is melted and bubbly and the chicken is cooked through with an internal temperature of 165°F (75°C).

Step 11

Remove from oven and let rest for a few minutes.

Step 12

Garnish with fresh basil leaves before serving.

Step 13

Serve the chicken warm atop the zucchini slices with the roasted cherry tomatoes on the side.

Nutrition Facts

Serving size	(1166.1g)

Amount per serving	% Daily Value*
Calories	2065.6

Total Fat 140.7g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 16.7g
Cholesterol 379.9mg	0%
Sodium 7226.5mg	0%
Total Carbohydrate 48.1g	0%
Dietary Fiber 6.7g	0%
Total Sugars 34.1g
Protein 150.1g	0%

Vitamin D 23.2IU	0%
Calcium 1168.6mg	0%
Iron 7.4mg	0%
Potassium 1620.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 29.2%

Carbs: 9.3%