Chicken Casserole with Olives, Feta, and Pesto
Chicken breast brings dense protein, while feta and cream make the casserole more filling and softer in texture. Olives and pesto add a bright salty-herbal taste without any heavy flour base. The result is an easy keto dinner that bakes well in several portions at once.
First prepare pesto sauce (75 g) if it is not ready yet. Cut chicken breast fillet (650 g) into large pieces, mince garlic (5 g), and crumble or cube the feta (100 g).
Heat ghee (30 g) in a skillet and quickly sear the chicken breast fillet (650 g) in batches until it gets a light golden crust. It does not need to be fully cooked at this stage because it will finish in the oven. While searing, season the chicken with table salt (to taste) and black pepper (to taste).
Mix the 35% cream (300 g) with the pesto sauce (75 g). Transfer the chicken to a baking dish, add olives (70 g), feta (100 g), and garlic (5 g), then pour the cream mixture over everything.
Bake at 200C for 20-30 minutes until the sauce starts bubbling lightly around the edges and the chicken reaches at least 74C inside. Let the casserole stand for 5 minutes and serve hot.
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