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 thighs1 tablespoonunsalted butter2 tablespoonssun-dried tomato pesto4 tablespoonsheavy whipping cream6 pitted kalamata olives, halved lengthwise1 ouncefeta cheese, dicedsalt and pepperDirections
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.Source: Read Full Article