Keto Pesto Chicken Bake with Cherry Tomatoes
This Keto Pesto Chicken Bake is a delicious low-carb dinner featuring juicy chicken breasts layered with fresh pesto, roasted cherry tomatoes, and a crispy Brazil nut topping. Baked to perfection in under an hour, it's packed with flavor, gluten-free adaptable, and perfect for meal prep.
Ingredients
Main Ingredients
- 200 g cherry tomatoes halved
- 4 cloves garlic minced
- 2 tbsp green pesto plus extra for topping chicken
- 0.5 cup water
- 2 pieces chicken breasts halved horizontally
- 100 g cheese grated (e.g. cheddar or gouda)
- 40 g Brazil nuts ground or finely chopped
- 2 tbsp breadcrumbs or keto alternative like almond flour or pork rinds
- 1 tbsp olive oil
- ⅓ tsp xanthan gum optional, for sauce thickening
- 1 tsp smoked paprika
- to taste salt and pepper
Instructions
Baking Instructions
- Preheat your oven to 180°C (350°F).
- In a baking dish, add halved cherry tomatoes, minced garlic, 2 tbsp green pesto, xanthan gum (if using), and water. Mix until well combined.
- Place halved chicken breasts on top of the tomato mixture. Spread additional green pesto over each piece of chicken.
- Sprinkle grated cheese evenly over the chicken.
- Prepare the topping by combining ground Brazil nuts, breadcrumbs (or keto substitute), olive oil, smoked paprika, salt, and pepper.
- Spread the nut topping over the cheese layer.
- Bake for 35 minutes or until the chicken is cooked through and the topping is golden and crisp.
- Let the dish rest for 5 minutes before serving to allow the juices to settle.
Notes
- Use keto-friendly alternatives like almond flour or pork rinds for a fully low-carb version.
- Feel free to swap Brazil nuts with almonds or walnuts if needed.
- Xanthan gum helps create a slightly thickened base but can be omitted.
- This dish reheats well and is perfect for meal prep.