Creamy Keto Chicken with Basil Walnut Pesto over Zucchini Noodles

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Pat the chicken breasts dry with paper towels and season them on both sides with 4 g salt and the black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly browned.

3. 3

   Transfer the skillet to the oven and bake the chicken at 200°C / 400°F for 10 to 12 minutes, or until fully cooked through. Remove and let it rest for 5 minutes.

4. 4

   While the chicken cooks, make the pesto: in a food processor combine the fresh basil, walnuts, Parmesan, 2 garlic cloves, 1 tablespoon olive oil, lemon juice, water, and 1 g salt. Blend until thick yet spoonable.

5. 5

   Using the same skillet, now over medium heat, melt the butter. Add the 2 minced garlic cloves and the red pepper flakes, if using, and cook for 30 seconds until fragrant.

6. 6

   Pour in the heavy cream and cook for 2 minutes over medium-low heat, stirring. Add the pesto and mix until smooth. If the sauce is too thick, add 1 to 2 more tablespoons of water. Taste and adjust with the remaining salt.

7. 7

   Return the rested chicken to the skillet and coat it with the creamy pesto sauce. Cook 1 more minute over low heat so the flavors come together.

8. 8

   In another skillet, sauté the zucchini noodles with a pinch of salt for 2 to 3 minutes over medium heat, just until tender but not watery.

9. 9

   Serve a mound of zucchini noodles on each plate, top with the chicken and plenty of creamy sauce, and finish with a little extra Parmesan if desired.