Chef’s Note
“Based on the dietdoctor recipe, with homemade sun dried tomato pesto.See my Keto folder for recipe.Serve with a green salad.”
READY IN:
40mins |
SERVES:
2 |
UNITS:
US |
IngredientsNutrition
8 ouncesboneless chicken thighs
1 tablespoonunsalted butter
2 tablespoonssun-dried tomato pesto
4 tablespoonsheavy whipping cream
6 pitted kalamata olives, halved lengthwise
1 ouncefeta cheese, diced
salt and pepper
Directions
Preheat the oven to 400°F.
Melt butter in a small skillet and brown the chicken over medium-high heat until golden brown.
Cut the chicken into bite-sized pieces.
Mix pesto and heavy cream in a bowl.
Place the chicken, olives, and feta cheese in a small oven safe dish.Pour the pesto cream on top.
Bake in oven for 20-30 minutes, until bubbly and light brown around the edges.
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