Chicken is always a go-to when looking for something simple, but it can be fancy, too. Show off your cooking chops with this scrumptious (and easy) stuffed chicken. Our ketogenic pesto recipe adds delectable amounts of flavor to this dish and is sure to impress.


Recipe Summary

35 mins
55 mins
20 mins
2 stuffed chicken breasts


Original recipe yields 2 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.

  • Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.

  • Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.

  • Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

You can use walnuts in place of pine nuts, if you prefer.

Nutrition Facts

736 calories; protein 30.7g; carbohydrates 16.8g; fat 64g; cholesterol 64.6mg; sodium 259.2mg. Full Nutrition