35+ Flavorful Keto Chicken Breast Pesto Recipes That Will Satisfy Your Cravings

If you’re following a keto diet, you know the importance of finding meals that are both delicious and low in carbs.

Chicken breast is a fantastic go-to for keto-friendly meals because it’s high in protein and incredibly versatile.

Add pesto to the mix, and you’ve got a flavorful, low-carb, and nutrient-packed dish that will leave you feeling satisfied without compromising your diet.

In this blog post, we’ll share over 35+ keto chicken breast pesto recipes that are perfect for meal prepping or whipping up a quick dinner.

Whether you’re looking for a simple weeknight dinner or a fancy dish for guests, there’s something here for everyone.

Get ready to explore mouth-watering, keto-friendly chicken pesto recipes that will keep you on track while satisfying your taste buds!

35+ Flavorful Keto Chicken Breast Pesto Recipes That Will Satisfy Your Cravings

With these 35+ keto chicken breast pesto recipes, you now have a wide variety of meals to choose from, whether you’re looking for something simple and quick or more indulgent and flavorful.

The beauty of these recipes lies in their versatility – you can customize each dish to fit your tastes and dietary needs.

Plus, with the addition of pesto, each recipe is bursting with fresh, herby goodness that pairs perfectly with the lean protein of chicken.

Whether you’re preparing a meal for one or a family dinner, these dishes will keep your keto diet exciting and satisfying.

So, grab your ingredients, fire up the grill or oven, and enjoy a tasty, low-carb meal that doesn’t skimp on flavor!

Creamy Pesto Chicken Breast

This creamy pesto chicken breast recipe combines tender chicken breasts with a rich, creamy pesto sauce.

It’s a simple yet decadent dish that’s perfect for a keto diet. The creamy texture of the pesto enhances the flavor of the chicken, making each bite a satisfying experience.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper.
2. Cook the chicken breasts in the skillet for 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the pesto sauce and heavy cream. Stir well to combine and let it simmer for 2-3 minutes to thicken slightly.
4. Return the chicken breasts to the skillet and coat them in the creamy pesto sauce. Cook for an additional 3-4 minutes to allow the flavors to meld.
5. Optional: Sprinkle Parmesan cheese on top before serving.
6. Serve the creamy pesto chicken with a side of roasted veggies or a simple salad.

This recipe brings a rich and creamy twist to traditional pesto chicken, perfect for those following a keto diet.

The sauce is indulgent, yet low in carbs, allowing you to enjoy a comfort meal that feels luxurious but is perfectly suited to your dietary needs. Whether served with a side of vegetables or enjoyed on its own, it’s a quick and satisfying option for busy nights.

Grilled Pesto Chicken Breasts

Grilled pesto chicken breasts are a flavorful, smoky take on a classic keto-friendly dish.

The charred grill marks combined with the fresh taste of pesto create a perfectly balanced meal that can be served with a variety of sides.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Coat the chicken breasts with olive oil, pesto sauce, and lemon juice. Season with salt and pepper.
3. Place the chicken on the grill and cook for 6-7 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C).
4. Once cooked, remove the chicken from the grill and let it rest for a few minutes.
5. Slice and serve with a side of grilled vegetables or a fresh green salad.

The grilled pesto chicken breast is a fantastic way to enjoy pesto while still maintaining a healthy, keto-friendly meal.

The grilling process adds a smoky depth of flavor that complements the bright and herbaceous pesto sauce. This dish is not only low-carb but also high in protein, making it an excellent option for anyone looking to maintain or lose weight on a keto diet.

Baked Pesto Chicken Breast with Mozzarella

This baked pesto chicken breast with mozzarella combines the best of both worlds: tender, baked chicken breasts, savory pesto, and melted mozzarella cheese.

It’s a comforting and cheesy dish that’s perfect for dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken breasts with olive oil and season with salt and pepper.
3. Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
4. During the last 5 minutes of baking, spread pesto sauce over the top of the chicken breasts and sprinkle with shredded mozzarella cheese.
5. Return to the oven to bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve.

This baked pesto chicken breast with mozzarella is an absolute crowd-pleaser. The pesto infuses the chicken with vibrant flavors, while the mozzarella adds a gooey, cheesy finish that complements the herbs perfectly.

It’s a hearty, flavorful dish that fits seamlessly into your keto lifestyle, keeping you full and satisfied without the carbs. The melt-in-your-mouth mozzarella takes this recipe to the next level, making it a must-try for any cheese lover.

Lemon Basil Pesto Chicken Breast

This zesty lemon basil pesto chicken breast is a fresh take on the classic pesto dish.

The bright citrus flavor from the lemon combines beautifully with the earthy basil, making for a refreshing and light keto-friendly dinner option.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup basil pesto sauce (store-bought or homemade)
• Zest and juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with olive oil, salt, pepper, lemon zest, and lemon juice. Rub the lemon zest into the chicken for an extra burst of flavor.
3. Place the chicken breasts in a baking dish and bake for 20-25 minutes or until the chicken is fully cooked, reaching an internal temperature of 165°F (75°C).
4. Once the chicken is done, remove it from the oven and spoon a generous amount of pesto sauce over each breast.
5. Garnish with fresh basil leaves and a final drizzle of lemon juice before serving.

This lemon basil pesto chicken breast recipe is a perfect balance of tangy and herby flavors. The addition of lemon brightens the dish, making it feel fresh and light, while still being satisfying.

It’s a wonderful option when you want a quick yet flavorful meal that won’t derail your keto diet. The pesto complements the lemon perfectly, making each bite deliciously dynamic.

Pesto Stuffed Chicken Breasts

Stuffed chicken breasts are a great way to pack in flavor and texture, and with a keto-friendly pesto filling, they are a surefire hit.

This recipe features chicken breasts stuffed with rich pesto sauce and spinach, making it a hearty and nutritious meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup basil pesto sauce (store-bought or homemade)
• 1/2 cup fresh spinach leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• Toothpicks or kitchen twine for securing the chicken

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice a pocket into each chicken breast, being careful not to cut all the way through.
3. In a bowl, combine the pesto sauce and fresh spinach. Stuff each chicken breast with the pesto-spinach mixture, then secure the opening with toothpicks or kitchen twine.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken with salt and pepper, then brown each side of the chicken for 2-3 minutes.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Remove from the oven and let the chicken rest for a few minutes before slicing.

Pesto stuffed chicken breasts are a satisfying, flavorful dish that’s perfect for keto meal prep or a special dinner. The pesto and spinach filling keeps the chicken moist and adds a burst of flavor in each bite.

The outer sear helps lock in the juiciness of the chicken while the inside remains tender and packed with herby goodness. It’s a great way to enjoy the bold flavors of pesto while keeping your meal nutritious and low-carb.

Pesto Chicken Breast with Avocado Salsa

For a refreshing and vibrant dish, try this pesto chicken breast served with a zesty avocado salsa.

The creamy avocado perfectly complements the fresh, herby pesto, creating a flavor-packed meal that is keto-friendly and bursting with texture.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes on each side until cooked through and the internal temperature reaches 165°F (75°C).
4. While the chicken is cooking, prepare the avocado salsa by combining diced avocado, chopped cherry tomatoes, red onion, lime juice, and a pinch of salt in a bowl.
5. Once the chicken is done, remove it from the grill and let it rest for a few minutes.
6. Top each chicken breast with a generous scoop of avocado salsa and garnish with fresh cilantro.

This pesto chicken breast with avocado salsa is a delightful, fresh, and low-carb dish that’s perfect for a warm evening meal. The creamy avocado salsa brings a refreshing contrast to the flavorful, pesto-coated chicken, while the tangy lime juice brightens the entire dish.

It’s light, flavorful, and full of healthy fats, making it an ideal choice for those following a keto lifestyle. The combination of textures and flavors in this dish will surely leave you satisfied without feeling heavy.

Pesto Chicken Breast with Zucchini Noodles

This pesto chicken breast with zucchini noodles is a perfect low-carb, keto-friendly meal that combines the flavors of pesto with the freshness of zucchini.

The zucchini noodles are a fantastic substitute for pasta, making this dish light yet satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup Parmesan cheese (optional)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper.
2. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F (75°C).
3. While the chicken is cooking, heat another skillet over medium heat. Add a drizzle of olive oil and sauté the zucchini noodles for 2-3 minutes until tender but still slightly crisp.
4. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.
5. Toss the zucchini noodles with pesto sauce and serve the sliced chicken on top.
6. Garnish with Parmesan cheese and fresh basil before serving.

This pesto chicken breast with zucchini noodles is a great way to enjoy a flavorful, keto-friendly meal without any guilt. The zucchini noodles provide the perfect light base, and the pesto adds a burst of flavor to both the chicken and the noodles.

Whether you’re craving something comforting or looking for a fresh dinner option, this dish delivers everything you need in one plate—tender chicken, creamy pesto, and satisfying veggies.

Pesto Chicken Breast Salad

This pesto chicken breast salad is a refreshing, nutritious, and filling meal that’s perfect for a light lunch or dinner.

The pesto-coated chicken breast is served on a bed of crisp mixed greens and topped with a simple dressing, creating a well-rounded, keto-friendly dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 4 cups mixed greens (such as spinach, arugula, or kale)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Coat the chicken breasts with pesto sauce, then season with salt and pepper.
3. Grill the chicken breasts for 6-7 minutes per side until cooked through and the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the salad by combining mixed greens, cherry tomatoes, and cucumber in a large bowl.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
6. Toss the salad with olive oil and balsamic vinegar, then top with sliced chicken.
7. Serve immediately.

The pesto chicken breast salad is a great way to enjoy the bold flavors of pesto without the heaviness of a full meal. The mixed greens provide a refreshing base, and the grilled chicken adds a satisfying protein element.

The pesto dressing on the chicken brings everything together, while the balsamic vinegar adds a touch of acidity, enhancing the flavors. This salad is ideal for anyone looking to keep their meal light but still full of flavor and healthy fats.

Pesto Chicken Breast with Cauliflower Mash

If you’re looking for a comforting keto meal, this pesto chicken breast with cauliflower mash is a perfect option.

The creamy, low-carb cauliflower mash makes a great substitute for mashed potatoes, and the pesto-coated chicken breast brings a burst of flavor to the plate.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 head of cauliflower, cut into florets
• 2 tablespoons butter
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then coat them with pesto sauce.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Brown the chicken breasts on both sides for about 3-4 minutes per side.
4. Transfer the skillet to the oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (75°C).
5. While the chicken is baking, steam the cauliflower florets until soft, about 10-12 minutes. Once steamed, drain any excess water and transfer the cauliflower to a blender or food processor.
6. Add butter, heavy cream, salt, and pepper to the cauliflower and blend until smooth and creamy. Adjust seasoning to taste.
7. Serve the pesto chicken on a bed of cauliflower mash, and garnish with fresh herbs if desired.

This pesto chicken breast with cauliflower mash is the perfect comfort food alternative for those on a keto diet. The cauliflower mash provides a creamy, buttery base that pairs wonderfully with the rich, herbaceous pesto chicken.

This dish is filling yet low-carb, making it an excellent choice for anyone looking for a hearty meal without breaking their keto guidelines. The combination of flavors and textures will make you forget that you’re even eating a low-carb meal!

Baked Pesto Chicken Breast with Spinach and Feta

This baked pesto chicken breast with spinach and feta is a flavorful, keto-friendly meal that combines savory pesto, fresh spinach, and creamy feta cheese. T

he chicken stays moist while baking, creating a delicious dish that’s both rich and light at the same time.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/2 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then rub them with olive oil.
3. Spread pesto sauce over the top of each chicken breast.
4. In a small bowl, mix the chopped spinach and crumbled feta cheese together. Spoon the mixture on top of the pesto-covered chicken breasts.
5. Place the chicken in a baking dish and bake for 25-30 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (75°C).
6. Let the chicken rest for a few minutes before serving.

This baked pesto chicken breast with spinach and feta is an incredibly satisfying dish. The pesto brings an aromatic richness, while the spinach and feta add a fresh and tangy contrast.

The chicken remains juicy and flavorful, making it a perfect keto-friendly dinner that doesn’t skimp on taste. The balance of creamy feta and savory pesto will make this meal one of your go-to keto options.

Pesto Chicken Breast with Roasted Bell Peppers

This pesto chicken breast with roasted bell peppers is an easy and vibrant dish that combines the smoky sweetness of roasted peppers with the herby richness of pesto.

The juicy chicken breast is complemented by the tender roasted peppers, making it a light and satisfying keto meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 bell peppers, sliced (any color)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
3. Spread pesto sauce generously over the top of each chicken breast.
4. Place the bell pepper slices on a baking sheet, drizzle with olive oil, and season with salt, pepper, and dried oregano (if using).
5. Roast the bell peppers in the oven for 20 minutes, turning halfway through.
6. At the same time, bake the chicken breasts in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
7. Serve the pesto chicken on a plate with the roasted bell peppers on the side.

This pesto chicken breast with roasted bell peppers offers a wonderful mix of textures and flavors. The tender chicken, rich with pesto, is perfectly complemented by the naturally sweet and smoky roasted bell peppers.

This dish is a wonderful keto option for those who love vibrant, fresh flavors that feel both satisfying and healthy. It’s a great way to enjoy a colorful meal without going over your carb count.

Pesto Chicken Breast with Crispy Bacon

This pesto chicken breast with crispy bacon is a rich and indulgent keto-friendly dish that combines the savory crunch of bacon with the herby goodness of pesto.

The crispy bacon adds a delightful contrast to the tender chicken, making it a satisfying, flavor-packed meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 4 slices of bacon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the bacon slices until crispy. Once cooked, remove them from the skillet, crumble, and set aside.
3. Season the chicken breasts with salt and pepper and rub them with olive oil.
4. Spread pesto sauce generously over the top of each chicken breast.
5. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
6. Remove the chicken from the oven and sprinkle with crumbled bacon.
7. Garnish with fresh parsley before serving.

The pesto chicken breast with crispy bacon is a decadent, indulgent dish that perfectly balances the richness of pesto with the crunch of bacon. The salty bacon adds texture and a deep flavor contrast to the chicken, making every bite irresistible.

It’s a fantastic meal that will satisfy your cravings while staying within your keto macros. This dish is perfect for anyone who loves a little extra crunch in their meals without compromising on flavor or nutrition.

Pesto Chicken Breast with Roasted Asparagus

This pesto chicken breast with roasted asparagus is a simple yet elegant meal that combines tender chicken with flavorful pesto and roasted asparagus.

The asparagus brings a subtle earthiness that pairs beautifully with the vibrant pesto sauce, creating a healthy, keto-friendly dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon zest (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil, then coat them with pesto sauce.
3. Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast the asparagus in the oven for 15-20 minutes, until tender and slightly caramelized.
5. While the asparagus is roasting, bake the pesto-coated chicken breasts on a separate baking sheet for 25-30 minutes, or until they reach an internal temperature of 165°F (75°C).
6. Once both the chicken and asparagus are cooked, serve the chicken breasts alongside the roasted asparagus, and garnish with lemon zest for a fresh burst of flavor.

This pesto chicken breast with roasted asparagus is the perfect combination of savory, fresh, and light flavors.

The roasted asparagus brings out natural sweetness and a slightly crispy texture that pairs perfectly with the rich and fragrant pesto-coated chicken. It’s an easy-to-make meal that’s low in carbs but high in taste, making it a great option for a satisfying keto dinner.

Pesto Chicken Breast with Mushroom Sauce

This pesto chicken breast with mushroom sauce is a creamy, indulgent dish perfect for those following a keto lifestyle.

The earthy, umami-rich mushrooms combine with the vibrant pesto to create a decadent sauce that envelops the juicy chicken, adding depth and flavor to every bite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 cup mushrooms, sliced (button, cremini, or your choice)
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (75°C).
2. Remove the chicken from the skillet and set aside to rest.
3. In the same skillet, melt butter and add the sliced mushrooms. Sauté for 5-7 minutes until they’re golden brown and tender.
4. Add heavy cream to the skillet and stir to combine, creating a creamy mushroom sauce. Season with salt and pepper to taste, and allow the sauce to simmer for 2-3 minutes.
5. Stir in the pesto sauce and mix well until the sauce is smooth.
6. Return the chicken breasts to the skillet, spoon the mushroom pesto sauce over the chicken, and cook for another 2-3 minutes to heat everything through.
7. Garnish with fresh parsley before serving.

This pesto chicken breast with mushroom sauce is a luxurious, rich dish that makes a perfect keto dinner.

The earthy mushrooms and creamy sauce complement the bright pesto, creating a well-rounded flavor profile that’s satisfying without being too heavy. It’s a comforting meal that feels indulgent but is still perfectly in line with your keto lifestyle.

Pesto Chicken Breast Lettuce Wraps

If you’re looking for a light and fun twist on the classic pesto chicken, these pesto chicken breast lettuce wraps are the perfect option.

They’re a low-carb alternative to sandwiches and wraps, filled with juicy chicken, fresh pesto, and crisp lettuce. These wraps are perfect for a quick keto-friendly lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 8 large lettuce leaves (such as romaine or butter lettuce)
• 1/2 cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden brown and fully cooked, with an internal temperature of 165°F (75°C).
2. While the chicken is cooking, wash and prepare the lettuce leaves, ensuring they are large enough to wrap around the chicken.
3. Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
4. Lay the lettuce leaves flat and arrange the sliced chicken, cucumber, and cherry tomatoes on each leaf.
5. Drizzle pesto sauce over the chicken and veggies, then carefully fold the lettuce around the filling to create a wrap.
6. Serve the wraps immediately, and enjoy!

These pesto chicken breast lettuce wraps are fresh, flavorful, and light. The crispy lettuce adds a refreshing crunch, while the pesto sauce brings a burst of herbaceous goodness.

They’re a great option for anyone looking for a low-carb, high-protein meal on the go. Whether you’re enjoying them as a quick lunch or a light dinner, these wraps offer all the delicious flavors of pesto chicken in a fun and portable format.

Pesto Chicken Breast with Broccoli and Cheese

This pesto chicken breast with broccoli and cheese is a perfect comfort food meal that’s keto-friendly and packed with flavor.

The rich, herby pesto pairs beautifully with the crispy roasted broccoli and melted cheese, creating a savory dish that feels indulgent but remains low-carb.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and olive oil. Coat them with pesto sauce.
3. Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast the chicken breasts and broccoli together in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the broccoli is tender and slightly crispy.
5. In the last 5 minutes of cooking, sprinkle shredded mozzarella cheese over the chicken breasts and return them to the oven to melt the cheese.
6. Serve the pesto chicken breasts with the roasted broccoli on the side, garnishing with fresh basil if desired.

This pesto chicken breast with broccoli and cheese is a rich and satisfying keto meal that’s perfect for a cozy dinner.

The creamy mozzarella cheese adds a delightful layer of richness that complements the bright pesto and tender chicken. The roasted broccoli provides a crispy texture and an earthy contrast to the creamy elements, making every bite a well-balanced delight.

Pesto Chicken Breast with Caprese Salad

Pesto chicken breast with Caprese salad brings together the savory goodness of pesto with the fresh flavors of mozzarella, tomatoes, and basil.

This dish is light, refreshing, and full of vibrant flavors, perfect for a keto-friendly lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Grill the chicken breasts for 6-7 minutes per side until cooked through, with an internal temperature of 165°F (75°C).
4. While the chicken is grilling, assemble the Caprese salad by combining halved cherry tomatoes, mozzarella balls, and fresh basil leaves in a bowl. Drizzle with olive oil, and season with salt and pepper to taste.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it.
6. Serve the sliced pesto chicken alongside the Caprese salad, drizzling with balsamic vinegar if desired.

This pesto chicken breast with Caprese salad is a refreshing and flavorful dish that combines the rich, herb-infused pesto with the fresh and juicy elements of the Caprese salad.

It’s an excellent way to enjoy a light yet satisfying meal that’s full of healthy fats, protein, and vibrant flavors. The combination of warm chicken and cool, fresh salad makes this dish perfect for a summer evening or when you’re craving something light but filling.

Pesto Chicken Breast with Garlic Parmesan Green Beans

For a savory, low-carb side to accompany your pesto chicken, this garlic Parmesan green beans dish is the perfect pairing.

The crunchy, tender green beans are sautéed with garlic and topped with Parmesan cheese, making them a flavorful, keto-friendly side dish to complement your pesto chicken.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 cups fresh green beans, trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. While the chicken is baking, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the green beans to the skillet and sauté for 5-7 minutes until tender but still crisp.
6. Season the green beans with salt and pepper, then sprinkle with grated Parmesan cheese.
7. Serve the pesto chicken alongside the garlic Parmesan green beans for a well-rounded, keto-friendly meal.

This pesto chicken breast with garlic Parmesan green beans is a savory, satisfying dish that makes the perfect keto meal. The tender chicken, covered in rich pesto, is complemented by the crunchy green beans that are bursting with garlic and Parmesan flavor.

This combination is deliciously filling, yet light, making it an ideal dinner for anyone looking to enjoy a nutritious and flavorful meal while staying on track with their keto diet.

Pesto Chicken Breast with Avocado Salad

This pesto chicken breast with avocado salad is a fresh and vibrant dish that combines the richness of pesto with creamy avocado and crunchy vegetables.

It’s a light yet filling keto meal, perfect for a healthy lunch or dinner that’s packed with good fats and flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Grill the chicken breasts for 6-7 minutes per side, until cooked through and the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the avocado salad by combining diced avocado, cherry tomatoes, cucumber, and a drizzle of olive oil in a bowl. Season with salt and pepper to taste.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
6. Serve the sliced pesto chicken on top of the avocado salad, garnishing with fresh cilantro if desired.

This pesto chicken breast with avocado salad is the perfect keto-friendly meal that combines creamy avocado with fresh vegetables and tender pesto chicken.

The salad is refreshing, while the pesto chicken adds an herbaceous richness. It’s an easy, satisfying dish that’s light yet full of healthy fats and proteins, making it ideal for anyone looking to stay within their keto macros without sacrificing flavor.

Pesto Chicken Breast with Cauliflower Rice Pilaf

This pesto chicken breast with cauliflower rice pilaf is a low-carb, keto-friendly meal that brings together the savory goodness of pesto and the light, fluffy texture of cauliflower rice.

The cauliflower rice pilaf, packed with veggies and seasoned perfectly, pairs beautifully with the rich pesto chicken.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 head of cauliflower, grated or processed into rice-sized pieces
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Bake the chicken breasts in the oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
4. While the chicken is baking, heat olive oil in a skillet over medium heat. Add the diced onions and bell peppers and sauté for 3-4 minutes until soft.
5. Add the cauliflower rice to the skillet and sauté for 5-7 minutes until tender. Season with garlic powder, salt, and pepper.
6. Once the chicken is cooked, remove from the oven and let it rest for a few minutes.
7. Serve the pesto chicken breast over the cauliflower rice pilaf, garnishing with fresh parsley.

This pesto chicken breast with cauliflower rice pilaf is a fantastic low-carb alternative to traditional rice dishes.

The cauliflower rice pilaf provides a satisfying, grain-free base, while the pesto chicken brings a burst of rich, herbaceous flavor. It’s a well-balanced, nutrient-dense meal that fits perfectly into your keto diet, offering a comforting yet healthy option for any occasion.

Pesto Chicken Breast with Roasted Brussels Sprouts

This pesto chicken breast with roasted Brussels sprouts is a delightful combination of tender, pesto-infused chicken and crispy roasted Brussels sprouts.

The Brussels sprouts develop a deep, caramelized flavor when roasted, which pairs beautifully with the savory pesto chicken, making this a hearty and satisfying keto meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)
• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Place the chicken breasts on a baking sheet and bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
4. While the chicken is baking, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a separate baking sheet.
5. Roast the Brussels sprouts in the oven for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.
6. Once the chicken is cooked, remove from the oven and let it rest for a few minutes before slicing.
7. Serve the pesto chicken alongside the roasted Brussels sprouts, drizzling with balsamic vinegar for added depth if desired.

This pesto chicken breast with roasted Brussels sprouts is an ideal keto meal that offers a perfect balance of rich, herby pesto-coated chicken and the crispy, savory flavor of Brussels sprouts.

The caramelized Brussels sprouts provide a delightful crunch and slightly sweet flavor, complementing the bold pesto perfectly. This meal is both filling and low in carbs, making it a great choice for anyone following a keto diet.

Pesto Chicken Breast with Zucchini Noodles

This pesto chicken breast with zucchini noodles is a light yet flavorful dish that’s perfect for anyone on a keto diet.

The zucchini noodles serve as a low-carb, refreshing alternative to traditional pasta, while the pesto and chicken make for a rich, satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Grill the chicken breasts for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, heat butter in a skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until tender but still slightly crisp.
5. Season the zucchini noodles with salt and pepper to taste.
6. Once the chicken is cooked, let it rest for a few minutes before slicing.
7. Serve the pesto chicken over the zucchini noodles, garnishing with freshly grated Parmesan cheese.

This pesto chicken breast with zucchini noodles is a fantastic way to enjoy the flavors of pasta without the carbs.

The zucchini noodles have a pleasant crunch and absorb the delicious pesto sauce perfectly, while the juicy pesto chicken adds richness and flavor. It’s a light yet satisfying dish that feels indulgent without breaking your keto goals.

Pesto Chicken Breast with Tomato and Cucumber Salad

This pesto chicken breast with a tomato and cucumber salad is a refreshing, vibrant meal that combines the savory goodness of pesto with the crispness of fresh vegetables.

It’s a light and satisfying keto dish that is perfect for a warm day or when you’re craving something fresh and healthy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Grill the chicken breasts for 6-7 minutes per side until they are cooked through, with an internal temperature of 165°F (75°C).
4. While the chicken is grilling, prepare the tomato and cucumber salad by combining halved cherry tomatoes and sliced cucumber in a bowl. Drizzle with olive oil and season with salt and pepper.
5. Once the chicken is cooked, let it rest for a few minutes before slicing.
6. Serve the pesto chicken slices on top of the tomato and cucumber salad, garnishing with fresh basil if desired.

This pesto chicken breast with tomato and cucumber salad is a light and refreshing meal that’s bursting with fresh flavors. The cool, crisp vegetables pair beautifully with the savory pesto chicken, creating a balanced and satisfying dish.

The combination of protein, healthy fats, and fresh veggies makes it an excellent keto-friendly meal, perfect for anyone looking for a fresh and easy dish.

Pesto Chicken Breast with Roasted Eggplant

This pesto chicken breast with roasted eggplant is a flavorful, keto-friendly dish that combines the rich, herbaceous pesto with the smoky, tender roasted eggplant.

The chicken is juicy and coated in pesto, while the roasted eggplant adds a delicious depth of flavor, making for a well-rounded meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 medium eggplants, sliced into 1-inch thick rounds
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until they reach an internal temperature of 165°F (75°C).
4. While the chicken is baking, toss the eggplant slices with olive oil, salt, and pepper, and spread them on a separate baking sheet.
5. Roast the eggplant in the oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
6. Once the chicken is cooked, remove from the oven and let it rest for a few minutes.
7. Serve the pesto chicken alongside the roasted eggplant, garnishing with fresh basil if desired.

This pesto chicken breast with roasted eggplant is a savory and satisfying keto dish that combines the richness of pesto with the smoky, tender eggplant.

The roasted eggplant provides a perfect, low-carb base for the chicken, while the pesto adds an aromatic, herby flavor. This dish is not only delicious but also a great option for anyone looking for a nutrient-dense, keto-friendly meal.

Pesto Chicken Breast with Spaghetti Squash

This pesto chicken breast with spaghetti squash is a delicious and healthy alternative to traditional pasta dishes.

The spaghetti squash provides a light, noodle-like texture that pairs perfectly with the rich, flavorful pesto sauce and juicy chicken, making it an ideal low-carb, keto-friendly meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, then place it face down on a baking sheet. Roast for 35-40 minutes, or until the squash is tender and can easily be shredded with a fork.
3. While the squash is roasting, season the chicken breasts with salt, pepper, and olive oil. Coat them with pesto sauce and bake in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
4. Once the spaghetti squash is done, use a fork to scrape the flesh into noodle-like strands.
5. Serve the pesto chicken over the spaghetti squash and garnish with freshly grated Parmesan cheese and fresh basil.

This pesto chicken breast with spaghetti squash is a comforting yet light meal that perfectly satisfies the craving for pasta without the carbs.

The spaghetti squash acts as a great stand-in for traditional pasta, offering a slightly sweet and tender base that complements the rich pesto chicken. It’s a great meal to enjoy on a keto diet, providing a satisfying and flavorful experience.

Pesto Chicken Breast with Roasted Bell Peppers

Pesto chicken breast with roasted bell peppers is a flavorful, colorful dish that brings together the brightness of pesto and the smoky sweetness of roasted peppers.

This dish is simple to prepare, making it a great weeknight dinner option that’s both keto-friendly and packed with nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 bell peppers (any color), cut into strips
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
4. While the chicken is baking, toss the bell pepper strips with olive oil, salt, and pepper, and spread them on a separate baking sheet.
5. Roast the bell peppers in the oven for 20-25 minutes, or until they are tender and slightly charred.
6. Once the chicken and peppers are done, serve the pesto chicken alongside the roasted bell peppers. Garnish with fresh parsley if desired.

This pesto chicken breast with roasted bell peppers is a bright, savory dish that’s full of flavor and perfect for a keto dinner.

The sweetness of the roasted bell peppers pairs beautifully with the rich, herby pesto chicken, making each bite a satisfying combination of textures and tastes. It’s an easy and nutritious meal that’s also low in carbs, making it an excellent option for a keto-friendly dinner.

Pesto Chicken Breast with Spinach and Feta Salad

This pesto chicken breast with spinach and feta salad is a light and refreshing meal that combines the bold flavors of pesto with fresh spinach and creamy feta cheese.

The chicken is juicy and flavorful, while the salad adds a crisp, tangy contrast, making this dish a perfect option for anyone on a keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 4 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced red onions (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt, pepper, and olive oil, then coat them with pesto sauce.
3. Grill the chicken breasts for 6-7 minutes per side until cooked through and the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, assemble the salad by combining fresh spinach leaves, crumbled feta cheese, and sliced red onions (if using) in a large bowl. Drizzle with olive oil and season with salt and pepper to taste.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
6. Serve the sliced pesto chicken on top of the spinach and feta salad.

This pesto chicken breast with spinach and feta salad is a delicious, light meal that’s perfect for a refreshing lunch or dinner. The creamy feta complements the fresh spinach and tangy pesto, while the grilled chicken adds richness and protein.

It’s a keto-friendly dish that’s satisfying without being heavy, and the combination of fresh ingredients ensures that each bite is bursting with flavor.