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Keto Pesto Ricotta Chicken with Italian Buttery Broccoli Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.5/5
(7 reviews)
By Zylo Nutritionist Team
Keto Pesto Ricotta Chicken with Italian Buttery Broccoli
Zylo Recipes

Description

Imagine sinking your fork into a verdant landscape of flavors, a dish where the humble chicken breast is elevated to new heights. This green chicken recipe is a celebration of fresh, herbaceous notes, offering a comforting yet vibrant culinary experience. It's equally suited for a satisfying hot meal on a cool evening or as a pre-prepared lunch, ready to brighten your day.

At its heart lies a tender chicken breast, carefully butterflied and generously filled with a creamy ricotta cheese. The ricotta, smooth and slightly tangy, provides a luscious counterpoint to the lean chicken, creating a pocket of pure indulgence within each bite. Swirled into the ricotta is a vibrant pesto sauce, its verdant hue hinting at the explosion of flavors within.

The pesto, bursting with fresh basil, garlic, and nutty undertones, permeates the ricotta, infusing every morsel with its distinctive character. The combination of ricotta and pesto creates a harmonious blend of textures and tastes, a delightful surprise with every mouthful. Accompanying the chicken is a bed of buttery broccoli, cooked to tender-crisp perfection.

The broccoli florets, bathed in a delicate buttery sauce, offer a satisfying bite and a comforting warmth. Aromatic seasonings are artfully incorporated, adding depth and complexity to the dish. A hint of garlic provides a savory foundation, while other herbs and spices contribute subtle nuances that tantalize the palate.

A final squeeze of lemon juice brightens the entire dish, adding a zesty touch that cuts through the richness of the cheese and butter. The lemon's acidity awakens the senses, creating a perfectly balanced and utterly satisfying meal. This dish is a symphony of taste and texture, a testament to the power of simple ingredients expertly combined.

It is a celebration of fresh, vibrant flavors, a comforting and nourishing meal that will leave you feeling satisfied and energized. The combination of creamy, herbaceous, and zesty elements creates a truly unforgettable culinary experience. This green chicken dish is more than just a meal; it's an invitation to savor the simple pleasures of good food.

Preparation Time

Prep Time
7 min
Cook Time
50 min
Total Time
57 min

Nutrition Information

Per 1 serving serving
C
Calories
750 Kcal
C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
65 g
C
Fats
50 g
Saturated Fats 20 g
Unsaturated Fats 25 g
Cholestrol 150 mg
Sodium 600 mg
Potassium 500 mg
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Ingredients

    1.
    Ricotta Cheese
    Ricotta Cheese
    3 ounce
    2.
    Pesto Sauce
    Pesto Sauce
    ½ ounce
    3.
    Boneless Skinless Chicken Breast
    Boneless Skinless Chicken Breast
    1-½ pound
    4.
    Salt
    Salt
    ¼ teaspoon
    5.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    6.
    Garlic Powder
    Garlic Powder
    ¼ teaspoon
    7.
    Olive Oil
    Olive Oil
    2 tablespoon
    8.
    Broccoli Frozen Unprepared
    Broccoli Frozen Unprepared
    12 ounce
    9.
    Salt
    Salt
    ¼ teaspoon
    10.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    11.
    Italian Seasoning
    Italian Seasoning
    ½ teaspoon
    12.
    Garlic
    Garlic
    1 teaspoon
    13.
    Butter
    Butter
    1 tablespoon
    14.
    Thyme Fresh Or Raw Herb
    Thyme Fresh Or Raw Herb
    1 tsp
    15.
    Lemon Juice
    Lemon Juice
    2 teaspoon

Instructions

    1.
    Preheat your oven to 375 degrees Fahrenheit. In a small bowl, combine the ricotta cheese and pesto sauce. Mix thoroughly until you achieve a uniformly light green, creamy paste.
    2.
    Take 2 large chicken breasts and divide each into 2 equal pieces, resulting in 4 total pieces. Butterfly each piece of chicken by slicing horizontally, being careful not to cut all the way through, allowing you to open it like a book.
    3.
    Fill each butterflied chicken breast with a generous spoonful of the prepared pesto ricotta spread. Carefully fold each piece of chicken closed, ensuring the filling is enclosed. Arrange the stuffed chicken breasts in a small glass baking dish. If needed, use a toothpick to secure the chicken. Sprinkle the first allocation of salt, pepper, and garlic powder evenly over the top of the chicken.
    4.
    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking uncovered for an additional 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
    5.
    While the chicken is baking, prepare the broccoli. In a large pan, toss thawed broccoli florets with olive oil, the second allocation of salt and pepper, garlic powder, and Italian seasoning. Cook over medium heat, stirring occasionally, until the broccoli edges begin to turn golden brown and the florets are tender-crisp.
    6.
    Reduce the stove heat to low. Add butter to the pan and allow it to melt, coating the broccoli. Stir in fresh thyme, ensuring all the broccoli florets are evenly coated with the butter and thyme mixture. Squeeze fresh lemon juice over the hot broccoli, adding a bright, zesty flavor.
    7.
    Serve the pesto ricotta stuffed chicken breast hot, accompanied by the buttery, lemon-infused broccoli. Enjoy!