#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
7 min
cook time
50 min
ready time
57 min
Keto Pesto Ricotta Chicken with Italian Buttery Broccoli
This herbaceous, green chicken dish is a yummy, hot meal and is great for meal prepping. Chicken breast is stuffed with creamy ricotta and your favorite pesto sauce. Buttery broccoli is rich with seasonings and finished off with vibrant lemon.
Jessica L.
Net Carbs
3.9 g
Fiber
2.8 g
Total Carbs
6.6 g
Protein
57 g
Fats
21.2 g
452 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ricotta Cheese
3 ounce
Pesto Sauce
½ ounce
Boneless Skinless Chicken Breast
1-½ pound
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Garlic Powder
¼ teaspoon
Olive Oil
2 tablespoon
Broccoli Frozen Unprepared
12 ounce
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Italian Seasoning
½ teaspoon
Garlic
1 teaspoon
Butter
1 tablespoon
Thyme Fresh Or Raw Herb
1 tsp
Lemon Juice
2 teaspoon
Recipe Steps
steps 7
57 min
Step 1
Preheat an oven to 375 degrees. In a small bowl, mix together the ricotta and pesto until you have a light green paste.Step 2
Divide 2 large chicken breasts into 4 pieces. Butterfly each piece of chicken.Step 3
Fill each chicken breast with a large spoonful of the pesto ricotta spread. Fold each piece of chicken closed and arrange then in a small glass baking dish (you can use a toothpick to secure the chicken if necessary). Sprinkle the first amounts of salt, pepper, and garlic over the top of the chicken.Step 4
Place foil over the baking dish and cook for 30 minutes. Then, cook uncovered for an additional 20 minutes.Step 5
While the chicken is cooking, prepare your veggies. Toss THAWED broccoli florets in a large pan with the olive oil; second amounts of salt and pepper; garlic; and italian seasoning. Cook over medium heat until the broccoli edges turn golden brown.Step 6
Turn the stove heat down to low. Melt in the butter and stir in the fresh thyme, making sure all the broccoli gets coated. Squeeze the lemon juice over the hot broccoli as well.Step 7
Serve the broccoli and chicken together hot!
Comments
Anonymous 4 years ago
I used the air fryer and cooked the chicken in half the time, delicious!
Jan 5 years ago
We loved this. Cooked the chicken for 20 mins covered then 20 uncovered and it was just right imo, the broccoli was delicious with the herbs and lemon too.
Judithfs 5 years ago
50 minutes for a chicken breast is too long. Dry and chewy.
Bobby 5 years ago
That was awesome. Real simple and delicious.
Jujuzee 5 years ago
My entire family loved it despite the fact that I wasn’t paying attention and over cooked it. The meat came out pretty dry. I would just suggest checking it 5 minutes before the suggested time. The sauce made up for it with my hubby and kiddos but I’m a stronger critic with that stuff. The broccoli was better without the lemon in my opinion but maybe I just added too much. I have a non lemon eater in my house so I always do a lemon free version of anything. Whatever my issues, my non keto family loving it, so I don’t have to cook two meals, is an absolute five star recipe for me.