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Keto Pesto Chicken Casserole with Feta Cheese and Olives

Keto Italian Cabbage Stir-Fry

Mediterranean superstars — feta cheese, olives, and pesto — unite in this creamy, easy-to-make keto chicken dish. Whether using low-carb, store-bought or your own home-made pesto, give it a go. Your taste buds — and your family — will thank you!

  • 650 g boneless chicken thighs

  • salt and pepper

  • 2 tbsp butter or coconut oil

  • 75 ml red pesto or green pesto

  • 300 ml heavy whipping cream

  • 75 g (125 ml) pitted olives

  • 150 g feta cheese, diced

  • 1 garlic clove, finely chopped

  • For serving

  • 150 g (650 ml) leafy greens

  • 60 ml olive oil

  • sea salt and ground black pepper

  1. Preheat the oven to 200°C.

  2. Cut the chicken into bite-sized pieces. Season with salt and pepper.

  3. Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.

  4. Using store-bought low-carb red or green pesto, or making your own, mix pesto and heavy cream in a bowl.

  5. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto/cream mixture.

  6. Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.


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