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Low-Carb Pesto Caprese Chicken Casserole

Low-Carb Pesto Caprese Chicken Casserole

The flavors introduced via this dish are ultimate and it is a lovely meal to cook which also can serve a family of 8! But mostly, it is for people who are a fan of pesto and enjoy Caprese salad too.

  • 3 lbs chicken cutlets, breasts (1.36 kg)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup pesto (188 g/ 6.6 oz) - you can make your own pesto
  • 3 oz baby spinach (85 g)
  • 1 pint cherry tomatoes (300 g/ 10.6 oz)
  • 13 oz fresh mozzarella (370 g)
  • 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
  • fresh basil, for garnish
  1. Preheat your oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Season the chicken cutlets with salt and pepper. Layer half of the cutlets into the bottom of a large casserole dish. Top with half of the pesto.
  2. Add half of the spinach, and half of the mozzarella. Repeat with another layer.
  3. Top the casserole with the parmesan cheese and add the cherry tomatoes to the sides.
  4. Bake for 45-50 minutes or until the chicken is cooked through and the cheese is golden and bubbly. If you’d like you can place the casserole under the broiler for 3-4 minutes to crisp up the cheese at the end.
  5. Sprinkle with fresh basil and serve. To store, let it cool down and keep refrigerate for up to 4 days.

Recipe adapted from