Description
This keto pesto chicken skillet is a solo cook’s dream: one pan, low-carb, high-flavor. Quick, cheesy, garlicky—zero leftovers, all satisfaction.
Ingredients
1 small chicken breast (boneless, skinless)
1 ½ tbsp keto-friendly pesto
1 tbsp olive oil
½ cup cherry tomatoes or zucchini
Salt & pepper to taste
Optional: shredded mozzarella or parmesan
Instructions
1. Cut chicken into bite-sized chunks and season with salt and pepper.
2. Heat oil in skillet over medium-high heat.
3. Add chicken; sear until golden brown and cooked through.
4. Toss in cherry tomatoes or zucchini; sauté 2–3 minutes.
5. Lower heat, stir in pesto to coat everything.
6. Add cheese if using; melt slightly, then serve.
Notes
- Use a non-stick or cast iron skillet for easy cleanup.
- Don’t add pesto too early—wait until the end to avoid burning.
- Swap veggies or proteins based on what you have on hand.