Keto Italian chicken with basil and olives

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.

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
4 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 (213 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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Instructions

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Place the chicken in a baking dish. Bake in the oven for 15–20 minutes or until the chicken is cooked through. Let rest.
  4. In a small bowl, mix all the ingredients for the dressing.
  5. 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.
  6. Serve the chicken cold with baby spinach.

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3 comments

  1. Sandy
    Sounds delicious but, I believe there are 2.5cm per 1 inch, not 2.5” per 1cm. 😊
  2. Jocelyn
    I liked this very much but my husband did not. I think it would be better to add a little more oil which is often a good thing but I did cut the chicken into 1/2 pieces rather than 1 inch which may have made a difference. It also took 40 minutes to cook so the chicken reached an internal temperature of 165'F. Perhaps it needed less time to cook, but I do have concerns about salmonella.
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    I liked this very much but my husband did not. I think it would be better to add a little more oil which is often a good thing but I did cut the chicken into 1/2 pieces rather than 1 inch which may have made a difference. It also took 40 minutes to cook so the chicken reached an internal temperature of 165'F. Perhaps it needed less time to cook, but I do have concerns about salmonella.

    Thank you for taking the time to share your feedback!

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