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Keto Caprese Chicken
- 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
Preheat the oven to 390°F/200°C and line a baking pan with parchment 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 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.
Serving: 1thigh | Calories: 574kcal | Carbohydrates: 2.2g | Protein: 26.3g | Fat: 52.1g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 1492mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 205mg