Ingredients
4 boneless, skinless halal-certified chicken breasts (about 680g)
1/2 cup basil pesto (store-bought or homemade)
8 oz fresh mozzarella cheese, thinly sliced
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
Season chicken breasts with salt and black pepper
Heat olive oil in a skillet over medium heat and cook garlic until fragrant (1 minute)
Brush garlic oil over chicken breasts, then spread 1-2 tbsp of pesto on each
Top with mozzarella slices and bake for 20-25 minutes or until internal temperature reaches 165°F and mozzarella is melted
Rest 5 minutes before serving
Notes
Ensure chicken is halal-certified and pesto is nut-free if avoiding nuts
Substitute chicken thighs for juicier results if preferred
Baste chicken with olive oil during baking for extra moisture
Pair with keto-friendly sides like zucchini noodles or salads
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Keto
Nutrition
- Serving Size: 1 chicken breast with pesto and mozzarella
- Calories: 700
- Sugar: 3g
- Sodium: 600mg
- Fat: 63g
- Saturated Fat: 15g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 66g
- Cholesterol: 200mg