Pesto Chicken with Roasted Asparagus
Tender pan-seared chicken breasts coated in vibrant basil pesto served alongside perfectly roasted asparagus spears. This effortless keto dinner is bursting with herbaceous flavor and comes together in just 30 minutes.
Juicy pesto-coated chicken paired with crispy roasted asparagus for a simple elegant keto dinner.
Nutrition per serving
Ingredients
protein
sauce
vegetables
fat
seasoning
topping
Instructions
Preheat and Prep
Preheat oven to 425 degrees Fahrenheit. Toss asparagus with 1 tablespoon of olive oil, garlic powder, salt, and pepper on a baking sheet and spread in a single layer.
Roast the Asparagus
Place asparagus in the preheated oven and roast for 12 to 15 minutes until tender with slightly crispy tips. Shake the pan halfway through cooking for even roasting.
Sear the Chicken
While asparagus roasts, pound chicken breasts to an even thickness. Heat remaining olive oil in a skillet over medium-high heat and cook chicken for 5 to 6 minutes per side until golden and cooked through to 165 degrees Fahrenheit.
Add Pesto and Serve
Remove chicken from heat and immediately spread 2 tablespoons of pesto over each breast. Let rest for 2 minutes then plate alongside roasted asparagus and top with shaved parmesan.
Substitutions
Common mistakes
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