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Keto pesto chicken casserole with feta cheese and olives


Keto pesto chicken casserole with feta cheese and olives

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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