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Keto Pesto Chicken Bake (Low-Carb)

This may be the easiest pesto chicken bake you'll ever make - and it’s Keto + Low-Carb. A few simple ingredients are jam-packed with taste. All ingredients can be found at Aldi.
Course Main Course
Cuisine American, Italian
Keyword Chicken, Keto, Mozzarella, Pesto, Tomatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Cost 11.36

Ingredients

  • 3 lbs. chicken breasts
  • 1 fresh mozzarella log (pre-sliced)
  • 1 jar (6.7 oz) pesto sauce (Genovese)
  • 3 tomatoes
  • 2 tsp. minced garlic
  • salt and pepper (to taste)

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Use a sharp knife to slice the chicken breasts in half to create two thinner chicken breast pieces. Place the chicken breasts in a 9x13 casserole dish. Sprinkle the chicken with salt and pepper (to taste) and add the minced garlic evenly over the top.
  • Spread the entire jar of the pesto sauce over the chicken.
  • Slice the tomatoes in ¼" circles. Place the tomatoes over the chicken.
  • Place the pre-sliced fresh mozzarella over the tomatoes.
  • Cover the dish with aluminum foil. Bake for 30-45 minutes, or until the chicken is cooked through.

Notes

  • Aldi sells two types of pesto: Pesto alla Genovese and Pesto Rosso. The traditional classic basil flavored pesto is Pesto all Genovese, which is green in color. Pesto Rosso is a sun-dried tomato pesto and is red. This recipe would work with either variety, but I prefer to make it with Pesto all Genovese.
  • If you can't find the pre-sliced fresh mozzarella log, you could also purchase a fresh mozzarella ball and cut it into ¼" slices.