Keto Pesto Chicken with Roasted Tomatoes
A quick, weeknight-friendly dish that brings fragrant pesto, juicy chicken, and blistered roasted tomatoes together. It’s keto-friendly, low-carb, and full of flavor without fuss.
Ingredients
- 4 skinned boneless, skinless chicken breasts
- 1/2 cup pesto (basil or a keto-friendly pesto)
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup parmesan cheese, grated (optional)
Instructions
- Preheat your oven to 425°F (220°C). Lightly oil a baking dish or line it with parchment for easy cleanup.
- Season the chicken breasts with a pinch of salt and pepper. Rub each breast with a little pesto to coat the top.
- In a bowl, toss the halved cherry tomatoes with olive oil, minced garlic, a pinch of salt, and pepper.
- Spread the tomato mixture in the bottom of the baking dish. Nestle the pesto-coated chicken on top of the tomatoes.
- Roast in the oven for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally and the tomatoes blister and burst with flavor.
- If you like a bit of extra color and a touch of richness, sprinkle grated parmesan over the chicken during the last 2 minutes of baking.
- Let the dish rest for a couple of minutes after removing from the oven. Spoon some of the juicy tomato sauce over the chicken and serve.