Low Carb Pesto Chicken Melt
Treat yourself to a flavorful and wholesome dinner with this Low Carb Pesto Chicken Melt, a perfect choice for keto and low-carb enthusiasts seeking a delicious yet simple meal. This recipe features tender, golden-seared chicken breasts layered with vibrant pesto sauce, gooey mozzarella cheese, and roasted cherry tomatoes, all served atop a bed of roasted zucchini slices for a satisfying vegetable base. With just 15 minutes of prep time and minimal effort, this dish combines classic Italian-inspired flavors with a nutritious twist, making it an ideal option for busy weeknights or weekend dinners. Garnished with fresh basil, this melt is bursting with fresh, aromatic goodness in every bite. Whether you're watching carbs or simply craving a flavorful, low-effort dinner idea, the Low Carb Pesto Chicken Melt checks every box.
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Recipe Information
Ingredients
- 2 whole chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup pesto sauce
- 1 cup mozzarella cheese
- 2 medium zucchini
- 1 cup cherry tomatoes
- 0.25 cup fresh basil leaves
Instructions
Preheat oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet over medium heat, add the olive oil. Once heated, add the chicken breasts and sear for approximately 5 minutes on each side until golden brown. Remove from heat.
While the chicken cools slightly, prepare the zucchini by slicing them into rounds about 1/4 inch thick.
On a baking sheet, lay out the zucchini slices, overlapping slightly if necessary.
Place the seared chicken breasts on top of the zucchini slices.
Spread the pesto sauce evenly over the chicken breasts.
Sprinkle the mozzarella cheese generously on top of the pesto-covered chicken.
Slice the cherry tomatoes in half and place them around the chicken on the baking sheet.
Transfer the baking sheet to the oven and bake for 20-25 minutes until the cheese is melted and bubbly and the chicken is cooked through with an internal temperature of 165°F (75°C).
Remove from oven and let rest for a few minutes.
Garnish with fresh basil leaves before serving.
Serve the chicken warm atop the zucchini slices with the roasted cherry tomatoes on the side.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 7226 mg | 314% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 34.1 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1169 mg | 90% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
