Low-Carb Pesto Caprese Chicken Casserole

Low-Carb Pesto Caprese Chicken Casserole

Think keto and casseroles can’t go together? Think again! This low-carb friendly casserole has layers of tender chicken, cheesy mozzarella and parmesan, tangy pesto, spinach, and roasted cherry tomatoes! Doesn’t that sound amazing?

This is a super easy recipe that will please even the pickiest of eaters, even the ones who don’t normally eat keto. How could you go wrong with cheese and chicken? And when I say easy I mean really easy.

All you have to do is layer the chicken cutlets into a large casserole dish, top with pesto, spinach, and mozzarella then top with another layer in the same order. After that you’ll add the cherry tomatoes to the sides and sprinkle with some parmesan and bake until bubbly. For a complete meal I would serve this with a green salad and an Italian vinaigrette.

Preparation time

Hands-on:    10 minutes
Overall:     1 hour

Nutritional values (per serving)

Total Carbs	4.6	grams
Fiber	1.3	grams
Net Carbs	3.2	grams
Protein	50.7	grams
Fat	28.9	grams
of which Saturated	8.7	grams
Energy	486	kcal
Magnesium	81	mg (20% RDA)
Potassium	915	mg (46% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (43%), fat (54%)

Ingredients (makes 8 servings)

• 3 lbs chicken cutlets, breasts (1.36 kg)
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup pesto (188 g/ 6.6 oz) - you can make your own pesto
• 3 oz baby spinach (85 g)
• 1 pint cherry tomatoes (300 g/ 10.6 oz)
• 13 oz fresh mozzarella (370 g)
• ½ cup grated Parmesan cheese (45 g/ 1.6 oz)
• fresh basil, for garnish

Instructions

1. Preheat your oven to 220 C (425 F). Season the chicken cutlets with salt and pepper. Layer half of the cutlets into the bottom of a large casserole dish. Top with half the pesto, ...
2. ... half the spinach, and half of the mozzarella. Repeat with another layer.
3. Top the casserole with the parmesan cheese and add the cherry tomatoes to the sides.
4. Bake for 45-50 minutes or until the chicken is cooked through and the cheese is golden and bubbly. If you’d like you can place the casserole under the broiler for 3-4 minutes to crisp up the cheese at the end.
5. Sprinkle with fresh basil and serve. To store, let it cool down and keep refrigerate for up to 4 days.

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