Keto Pesto Chicken
Everybody needs easy recipes that they can rely on when things get crazy, and this Keto Pesto Chicken is just that! Fresh and fragrant pesto makes a ridiculously flavorful marinade. With just 20 minutes of hands-on time, this recipe is as fast to make as it is to disappear.
- ½ cup Keto Pesto divided (purchased pesto works as well)
- 2 ½ tablespoons avocado oil divided (or ghee)
- 1 pound boneless skinless chicken breasts or thighs
- 1 tomato sliced
- 2 ounces fresh parmesan grated
In a small dish, whisk together ⅓ cup pesto and 2 tablespoons of avocado oil.
Place chicken in a zip top bag or shallow dish and toss with pesto sauce mixture. Allow to marinate for 30 minutes or up to 4 hours.
Preheat broiler to high.
Heat remaining ½ tablespoon of oil in a large oven safe skillet to medium high heat. Add chicken and cook for 5 to 7 minutes per side, until cooked through.
Top chicken with the remaining pesto, tomato slices and Parmesan.
Place under the broiler for 2 to 3 minutes, until the cheese is melted.
Season to taste with salt and pepper.
First, set your Instant Pot to high saute. When your pot says HOT, add the oil and chicken. Cook for 3 minutes per side, until browned.
Remove the chicken from the pot. Place the trivet and one cup of water in the bottom of the pot. Arrange the chicken in a single layer and top with the remaining pesto.
Place the lid on your Instant Pot and set it to high manual pressure for 6 minutes.
When the time is up, allow the pressure to release naturally for 5 minutes and then do a quick release.
Carefully remove the lid and add the tomato and cheese. Return the lid to the pot and allow it to sit until the cheese melts, about 3 or 4 minutes.
Season with salt and pepper.
Calories: 232kcal | Carbohydrates: 2g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 368mg | Potassium: 336mg | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 3.7mg | Calcium: 140mg | Iron: 0.5mg