Get ready to take your taste buds on a keto adventure with this mouthwatering Keto Pesto Ricotta Chicken w Italian Buttery Broccoli recipe! Picture this: succulent chicken breasts smothered in a creamy ricotta and pesto sauce, topped with melted cheese and served alongside tender, buttery broccoli. It's a flavor explosion that will leave you wondering how something so delicious can be so healthy!
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One busy weeknight, I had to think quick and come up with a delicious and nutritious meal for my family. I decided to make Keto Pesto Ricotta Chicken with Italian Buttery Broccoli, and it turned out to be a weeknight hero!
First, I preheated the oven to 400°F. While it was heating up, I seasoned the chicken breasts with salt, pepper, and Italian seasoning. Then, I spread a generous amount of pesto sauce on top of each chicken breast. I topped them off with a dollop of ricotta cheese and placed them on a baking sheet.
Next, I prepared the Italian Buttery Broccoli. I heated up a skillet with some butter and minced garlic. Once the butter melted, I added the broccoli florets and cooked them until they were tender.
I placed both the chicken and the broccoli in the oven and baked them for about 15 minutes. While they were cooking, I set the table and called my family to dinner.
When the timer went off, I pulled out the deliciously golden and cheesy chicken breasts from the oven. The aroma filled the kitchen, making everyone's mouth water. We couldn't wait to dig in!
The Keto Pesto Ricotta Chicken was a hit! The chicken was tender, juicy, and packed with flavor. The pesto and ricotta combination added a creamy and tangy twist. The Italian Buttery Broccoli was the perfect side dish, complementing the chicken perfectly.
Not only was this meal incredibly tasty, but it also took less than 20 minutes to prepare. It was a true time-crunched cooking hack! So, if you're looking for a quick and nutritious meal for your busy weeknights, give this recipe a try. Your family will thank you!
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Origins of Keto Pesto Ricotta Chicken w Italian Buttery Broccoli
The origins of Keto Pesto Ricotta Chicken w Italian Buttery Broccoli can be traced back to traditional Italian cuisine. Italy is known for its rich culinary heritage, and this dish combines classic Italian flavors with a keto twist. While the exact origins of this specific recipe are unclear, it showcases the use of ingredients commonly found in Italian cooking, such as pesto, ricotta cheese, and broccoli. The combination of these ingredients creates a flavorful and satisfying meal that is perfect for those following a low carb or ketogenic diet.
Best Time to enjoy Keto Pesto Ricotta Chicken w Italian Buttery Broccoli
This dish can be enjoyed year-round, as the ingredients are generally available throughout the year. However, it is particularly delightful to savor this recipe during the summer months when fresh basil is abundant. The vibrant flavors of the pesto and the tender chicken pair perfectly with the crispness of the Italian buttery broccoli. Whether you're hosting a summer barbecue or looking for a quick and easy weeknight dinner, Keto Pesto Ricotta Chicken w Italian Buttery Broccoli is sure to please.
Perfect Food Pairings with Keto Pesto Ricotta Chicken w Italian Buttery Broccoli
To create a well-rounded meal, consider serving Keto Pesto Ricotta Chicken w Italian Buttery Broccoli with a side of zucchini noodles or cauliflower rice. These low carb alternatives will complement the flavors of the dish while adding an extra dose of vegetables. For a refreshing beverage, try pairing it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. If you prefer a non-alcoholic option, a sparkling water infused with lemon or cucumber can provide a light and refreshing accompaniment.
Tips and Tricks to prepare Keto Pesto Ricotta Chicken w Italian Buttery Broccoli
- Use homemade pesto for the best flavor. If you don't have fresh basil, you can substitute it with spinach or arugula.
- Marinate the chicken in the pesto mixture for at least 30 minutes to infuse it with flavor.
- If you don't have ricotta cheese, you can substitute it with cream cheese or goat cheese.
- To make the Italian buttery broccoli, blanch the broccoli florets in boiling water for a few minutes until they are tender-crisp. Then, sauté them in a pan with butter, garlic, and a pinch of salt until they are lightly browned.
- For a variation, you can add sun-dried tomatoes or sliced black olives to the chicken before baking.
Let's get Started!
Keto Pesto Ricotta Chicken w Italian Buttery Broccoli is a delicious and satisfying dish that brings together the flavors of Italy with the health benefits of a low carb or ketogenic diet. Don't wait any longer to try this mouthwatering recipe! Gather your ingredients, follow the simple steps, and indulge in a flavorful meal that will keep you satisfied and on track with your weight-loss goals. Embrace the joy of cooking and exploring new flavors, and be sure to share your culinary creations with friends and family. Bon appétit!
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)
Instructions
- Preheat an oven to 375 degrees. In a small bowl, mix together the ricotta and pesto until you have a light green paste.
- Divide 2 large chicken breasts into 4 pieces. Butterfly each piece of chicken.
- 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.
- Place foil over the baking dish and cook for 30 minutes. Then, cook uncovered for an additional 20 minutes.
- 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.
- 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.
- Serve the broccoli and chicken together hot!
- Download our Free Keto Recipe Book for 21 Healthy, Quick and Easy to make Recipes
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