Low Carb Recipe: Pesto Chicken with Cheesy Tomato Topping

Thanks to Mantha’s Kitchen blog, I made a really tasty Chicken Pesto Bake for tea last night. I had to adapt the original recipe slightly to fit the ingredients I had in the fridge, so I’ve added a link to Mantha’s original recipe here for you to check out too: https://manthaskitchen.blog/2017/08/15/chicken-pesto-bake/

Ingredients (to serve 2 people)

2 x chicken breasts (mine in the fridge were pre-diced but probably better if they were whole breasts)

1 x jar of pesto (or you can make your own pesto if you prefer)

Juice of 1/2 lemon

1 large tomato sliced

Cheese for topping ( the original recipe uses Mozzarella but I only had Goats cheese and Halloumi in the fridge ) I added Goats Cheese topping (my preference) to one half and Halloumi (hubby’s preference) to the other half

 

Method:

low-carb-recipeStep 1: Fry off the chicken in a drop of vegetable oil for a couple of minutes and place sliced tomato on the top to soften slightly then take off the tomato and put to one side

 

 

 

 

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Step 2: Add the juice of half a lemon to the chicken as you continue to fry the chicken until slightly brown (don’t over-fry as you’re going to continue cooking in the oven)

 

 

 

 

low-carb-recipeStep 3: Add a small jar (or your homemade alternative) to the frying chicken

 

 

 

 

Low-Carb-RecipeStep 4: Transfer the chicken/pesto to an oven proof baking dish

 

 

 

 

Low-carb-recipe Step 5: Place the softened tomato slices on top of the chicken and pesto

 

 

 

 

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Step 6: If using goats cheese and/or halloumi cheese, fry off for a couple of seconds

 

 

 

 

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Step 7: Place cheese on top of the tomatoes and bake in the oven at Gas Mark 5 (around 200 degrees electric) for 25 minutes

 

 

 

 

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Step 8: Serve, eat and enjoy! I served mine with some sweet potato chips or you could serve with Mediterranean style roast veg or salad as alternatives..

 

 

 

 

This is such a simple and yet deliciously tasty low carbohydrate recipe and works brilliantly as part of my Keep Diabetes In Remission Low Carbohydrate Diet. I’ll definitely be making this tasty Chicken Pesto Bake on a regular basis as hubby loved it too!

Next time though I’m going to make sure I have the original ingredients as detailed in Manthaskitchenblog post (link above)!

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8 Comments

  1. September 3, 2017 / 6:46 am

    This looks amazing Wendy! I have to agree with your hubby – Halloumi would be yummy in this recipe 🙂 So when is your book Keep Diabetes In Remission Low Carbohydrate Diet coming out? 🙂 I’d be first in line to buy it.

    • Wendy
      September 3, 2017 / 8:52 am

      Aww – thanks so much Ellie what a great idea!! Although hubby wasn’t at all impressed with my recipe last night – nutty curry – it was like eating a jar of peanut butter, so that one definitely won’t be included.. haha Great to hear from you. Much love xx

  2. August 30, 2017 / 3:53 pm

    Argh! Now I’m hungry 😛

    • Wendy
      August 30, 2017 / 11:12 pm

      Yum – really easy to make too!! x

  3. August 30, 2017 / 9:01 am

    Yummy! That just oozes goodness and taste-tingling delight xx

    • Wendy
      August 30, 2017 / 11:13 pm

      I can say it’s very quickly turned into a quick and easy favourite! Thanks Osyth and I hope you’re well and enjoying life! x

      • August 31, 2017 / 9:18 am

        I am well though busy with the wrong things hence the silence on my blog. Nothing bad just little room but I must make the space …. I find the blogging and conversation very refreshing. Keep doing what you do …. I so enjoy it xx

        • Wendy
          August 31, 2017 / 10:56 am

          Well I certainly recognise that ‘time’ disappearing thing Osyth.. I’ve been very haphazard on my blog too. Miss your posts but completely understand how sometimes we really do just have to focus on ‘living’ not ‘blogging’.. Thanks for your lovely comment and I look forward to reading your posts.. in due course… In the meantime I’m sure those ‘wrong things’ are really the ‘right things’… at the moment xx

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