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Keto Hasselback Chicken with Ricotta Spinach Pesto
Prepare this low-carb hasselback ricotta spinach chicken recipe that is ketogenic, delicious, easy to make and we are sure it will become one of your staple family dinner recipes.
Course
Dinner
Cuisine
Ketogenic, Low Carb
Keyword
hasselback ricotta spinach chicken, low carb hasselback ricotta spinach chicken
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
2
Calories
467
kcal
Author
Tanya K.
Ingredients
2
chicken breasts
small
1
tomato
medium, sliced into half-moons
½
cup
ricotta
2
tbsp
spinach pesto
(or regular pesto)
1
tbsp
olive oil
salt and pepper
to taste
2
tbsp
parsley
chopped
US Customary
-
Metric
Instructions
Preheat the oven to 400 F. Line a baking sheet with parchment paper or prepare a silicone mat.
In a bowl, mix ricotta with keto spinach pesto. Stir well until smooth. Slice the tomato thinly.
Make 4-5 deep slits in each chicken breast. Season both sides with salt and black pepper.
Stuff a teaspoon of ricotta mixture and a tomato slice into each slit in the chicken. Transfer to the baking sheet.
Drizzle olive oil over the chicken.
Bake for 35-40 minutes or until cooked through.
Meanwhile, chop parsley.
When the chicken is ready, sprinkle with parsley on top right before serving.
Video
Nutrition
Calories:
467
kcal
|
Carbohydrates:
6
g
|
Protein:
51
g
|
Fat:
26
g
|
Saturated Fat:
8
g
|
Cholesterol:
161
mg
|
Sodium:
429
mg
|
Potassium:
971
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1468
IU
|
Vitamin C:
16
mg
|
Calcium:
173
mg
|
Iron:
1
mg