Keto Caprese Chicken cooked perfectly with juicy slices of tomato, sunflower seed infused basil pesto and golden melted mozzarella!
What makes this recipe so genius?
We took a salad and turned it into a casserole.
You are only 40 minutes away from the perfect chicken dinner inspired by the ultimate Italian classic: the Caprese salad.
With a perfect ratio of meat, cheese, tomatoes, and fresh basil pesto, when the craving for comfort food strikes, this recipe will do the trick.
Our version of basil pesto is made with sunflower seeds instead of pine nuts which are rich in antioxidants, packing a nutritious punch including over 100 percent of the daily recommended intake of copper, manganese, and selenium.
Serve it up with fresh mixed greens and this will become one of those recipes that you turn to, time after time again for your midweek dinners.
Keto Chicken Caprese
For this recipe you'll need:
- 4 Chicken Thighs
- 1 large Tomato
- 1 cup Mozzarella Cheese
- ½ cup Fresh Basil Leaves
- 3 tablespoon Parmesan Cheese
- ½ cup Olive Oil
- 1 tablespoon Sunflower Seeds
- 1 clove Garlic
- 2 tablespoon Butter
- Salt & Black Pepper
Let's get started!
To being, preheat your oven to 390°F / 200°C and line a baking tray with baking paper.
Heat your butter in a skillet and sauté your chicken thighs on each side until golden brown (around 4-5 minutes).
Next, we're going to make the pesto.
In a food processor blend your Parmesan cheese, basil leaves, olive oil, sunflower seeds, garlic and a bit of salt and pepper.
Now we're ready to bake!
Place your chicken thighs on your baking tray and then add a layer of your pesto on each thigh, then add a tomato slice and top with mozzarella cheese.
Bake your chicken in the oven for 25-30 minutes until the chicken is cooked through and the cheese is golden brown.
Serve hot with your favorite keto side!
Keto Caprese Chicken
Ingredients
- 4 Chicken Thighs
- 1 large Tomato ripe, sliced
- 1 cup Mozzarella Cheese sliced
- ½ cup Fresh Basil Leaves
- 3 tablespoon Parmesan Cheese shredded
- ½ cup Olive Oil extra virgin
- 1 tablespoon Sunflower Seeds
- 1 clove Garlic
- 2 tablespoon Butter
- 1 ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat the oven to 390°F/200°C and line a baking pan with baking paper.
- Heat the butter in a skillet and sauté the chicken thighs for 4-5 minutes on each side until golden brown.
- In the meantime make the pesto: In a food processor or blender process the Parmesan cheese, basil with the olive oil, sunflower seeds, garlic and a bit of salt and pepper to taste.
- Transfer the chicken thighs in the prepared baking pan and add a layer of pesto on each thigh, followed by a tomato slice and topped with mozzarella on each piece of chicken.
- Bake for 25-30 minutes in the preheat oven until the chicken is completely cooked through and the cheese is golden brown and bubbly.
- Serve hot.
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