February 25 2021 recipe by , photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Keto Italian chicken with basil and olives
Chicken breasts marinated in a flavourful dressing together with olives, sun-dried tomatoes, and basil — this delicate keto chicken dish will have you dreaming that you're lunching on a sunny terrace in Italy. Served cold, it is the perfect dish for weekend meal prep, a winner on the buffet table, and the star of your picnic.
USMetric
servingservings
Ingredients
- 1¾ lbs 800 g chicken breastchicken breasts
- 2 tbsp 2 tbsp olive oil or butter, for frying
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 3 oz. (¾ cup) 85 g (180 ml) sun-dried tomatoes in oil, chopped
- ½ cup (21⁄3 oz.) 120 ml (65 g) olives
- ½ cup (¾ oz.) 120 ml (21 g) fresh basil, chopped
Dressing
- 6 tbsp 6 tbsp olive oil
- 2 tbsp 2 tbsp balsamic vinegar
- 1 1 garlic clove, mincedgarlic cloves, minced
- ½ tsp ½ tsp salt and ground black pepper
Serving
- 4 cups (4¼ oz.) 950 ml (120 g) baby spinach
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- In a large frying pan, melt butter or olive oil over medium heat. Season the chicken with salt and pepper. Fry the chicken on all sides until browned.
- Place the chicken in a baking dish. Bake in the oven for 15–20 minutes or until the chicken is cooked through. Let rest.
- In a small bowl, mix all the ingredients for the dressing.
- Cut the chicken into 1” (2.5 cm) pieces. Top with sun-dried tomatoes, olives, and basil. Pour over the dressing. Cover with foil and let rest in the refrigerator for one hour or more.
- Serve the chicken cold with baby spinach.
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