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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.
How to Make It
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!
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
