28+ Flavorful Keto Chicken Pesto Recipes for Every Meal

When you’re following a keto diet, finding meals that are both satisfying and delicious can sometimes feel like a challenge.

But what if we told you that you can enjoy rich, flavorful dishes without compromising your low-carb goals?

Enter keto chicken pesto recipes—a mouthwatering combination of tender chicken and fresh, vibrant pesto.

Whether you’re craving a quick dinner, a hearty casserole, or even a comforting soup, pesto-infused chicken can be the star of countless keto-friendly dishes.

In this blog post, we’ve compiled 28+ keto chicken pesto recipes that will help you stay on track with your diet while indulging in all the flavors you love.

From simple skillet meals to oven-baked delights, there’s something for every craving.

Let’s dive into this collection of healthy, low-carb chicken pesto recipes that are as flavorful as they are satisfying.

28+ Flavorful Keto Chicken Pesto Recipes for Every Meal

There you have it—over 28+ keto chicken pesto recipes that will keep your meals exciting and delicious.

Whether you prefer your pesto chicken in a salad, wrapped in lettuce, baked in foil, or stirred into a creamy soup, the versatility of this dish will never leave you bored.

By combining the richness of chicken with the fresh, herbaceous flavors of pesto, you can create endless low-carb meals that are as satisfying as they are healthy.

With these recipes in your rotation, staying on track with your keto goals has never been so tasty.

So, whether you’re prepping for the week ahead or cooking up something special for a family dinner, you’ll have no shortage of flavorful options.

We hope these recipes inspire you to get creative in the kitchen and bring some pesto magic into your meals!

Creamy Keto Chicken Pesto Skillet

This one-pan creamy keto chicken pesto skillet is a fast, flavor-packed meal perfect for busy weeknights or a cozy weekend dinner.

The combination of seared chicken thighs, rich pesto, and cream creates a decadent, low-carb dish that feels indulgent without straying from your keto goals.

Ingredients:

• 4 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• ½ cup heavy cream
• ⅓ cup basil pesto (homemade or store-bought)
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 1 cup baby spinach (optional)
• Fresh basil, for garnish

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add chicken and sear for 6–7 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, sauté garlic for about 1 minute until fragrant.
4. Lower the heat and stir in the heavy cream, pesto, and Parmesan. Let it simmer for 2–3 minutes until slightly thickened.
5. Add spinach if using, and stir until wilted.
6. Return chicken to the skillet, spoon sauce over the top, and simmer another 2–3 minutes to reheat.
7. Garnish with fresh basil and serve hot.

This recipe is creamy, herbaceous, and comforting, while staying strictly within your keto parameters.

The rich pesto sauce not only elevates the flavor but also boosts the healthy fat content, making this dish both satisfying and nourishing. Enjoy it on its own or with zoodles or cauliflower rice for a more filling meal.

Keto Pesto Chicken Stuffed with Mozzarella

Stuffed chicken never goes out of style, especially when it’s packed with gooey cheese and flavorful pesto.

This keto-friendly version of a classic brings excitement to your dinner plate without the carb overload, all while being surprisingly easy to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• ½ cup basil pesto
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• ½ tsp garlic powder
• Toothpicks or kitchen twine

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice a deep pocket into the side of each chicken breast.
3. Season the chicken with salt, pepper, and garlic powder.
4. Stuff each breast with about 1 tbsp of pesto and a generous handful of mozzarella cheese.
5. Secure the opening with toothpicks or kitchen twine.
6. Heat olive oil in a skillet over medium heat. Sear each stuffed breast for 3–4 minutes per side.
7. Transfer to a baking dish and bake for 20–25 minutes, until cooked through and cheese is melted and bubbly.
8. Let rest for 5 minutes before serving.

This dish hits all the right notes: melty cheese, savory pesto, and juicy chicken.

It’s simple enough for a weeknight meal yet elegant enough for guests. Plus, each bite delivers the ideal balance of protein and healthy fats for your keto lifestyle.

Grilled Chicken Pesto Zoodle Bowl (Keto-Friendly)

Light, fresh, and full of flavor, this grilled chicken pesto zoodle bowl is perfect when you’re craving something vibrant yet low-carb.

It’s a satisfying way to enjoy “pasta” without the carbs, thanks to zucchini noodles and a generous helping of homemade pesto.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 boneless, skinless chicken breasts
• Salt, pepper, and Italian seasoning, to taste
• 1 tbsp olive oil (plus more for grilling)
• ⅓ cup basil pesto
• 1 tbsp lemon juice
• ¼ cup cherry tomatoes, halved (optional)
• 2 tbsp pine nuts (optional)

Instructions:

1. Preheat grill or grill pan over medium heat.
2. Rub chicken with olive oil and season with salt, pepper, and Italian seasoning.
3. Grill chicken for 6–7 minutes per side, or until cooked through. Let rest, then slice thinly.
4. In a skillet, heat 1 tbsp olive oil and lightly sauté the zucchini noodles for 2–3 minutes until just tender. Don’t overcook!
5. Toss the zoodles with pesto and lemon juice off heat.
6. Plate the zoodles, top with sliced grilled chicken, and add cherry tomatoes and pine nuts if using.
7. Serve warm or at room temperature.

This bowl is a perfect mix of freshness and heartiness.

The zoodles offer the pasta-like experience without carbs, while the grilled chicken and pesto deliver savory satisfaction. It’s a great meal prep option, and equally delightful eaten hot or cold.

Baked Pesto Chicken with Cheesy Cauliflower Crust

This baked pesto chicken sits on a cheesy cauliflower “crust,” making it feel like you’re eating pizza—but completely keto-approved.

It’s an ideal low-carb dinner that’s comforting, flavorful, and packed with healthy fats and protein.

Ingredients:

• 2 cups riced cauliflower (fresh or frozen)
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 tsp garlic powder
• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• ½ cup basil pesto
• ½ cup shredded mozzarella (for topping)
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Microwave riced cauliflower for 3–4 minutes, then squeeze out excess moisture using a towel.
3. Mix cauliflower, 1 cup mozzarella, egg, garlic powder, salt, and pepper in a bowl.
4. Spread into a crust shape on the baking sheet and bake for 15–20 minutes until golden.
5. While crust bakes, season chicken with salt and pepper and lightly sear in a skillet for 2–3 minutes per side.
6. Spread pesto on the baked crust, add chicken on top, sprinkle with remaining cheese, and bake another 12–15 minutes.
7. Garnish with basil and serve.

This dish is like a keto hybrid between pizza and casserole.

The cauliflower base adds a satisfying texture, while the pesto and melty cheese bring bold flavor. It’s a creative way to switch things up when regular chicken just won’t cut it.

Keto Chicken Pesto Lettuce Wraps

When you want something light, fresh, and portable, these keto chicken pesto lettuce wraps are your go-to.

They’re easy to assemble and make a great lunch or quick dinner without heating up the kitchen or relying on bread.

Ingredients:

• 2 cooked chicken breasts, shredded or chopped
• ¼ cup basil pesto
• 2 tbsp mayonnaise (optional, for creaminess)
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Butter lettuce leaves (or romaine)
• ¼ cup cherry tomatoes, halved
• 2 tbsp grated Parmesan cheese

Instructions:

1. In a bowl, mix shredded chicken, pesto, mayo, lemon juice, salt, and pepper.
2. Lay out lettuce leaves and spoon chicken mixture into each one.
3. Top with cherry tomatoes and a sprinkle of Parmesan.
4. Serve immediately or chill for a cold wrap option.

These wraps are refreshing yet full of flavor, and they come together in minutes.

Whether you’re eating at your desk or on the go, they deliver everything you love about chicken pesto in a crisp, keto-friendly package.

Keto Chicken Pesto Bake with Broccoli and Mozzarella

This chicken pesto bake is the ultimate keto comfort food.

Tender chicken, roasted broccoli, and loads of cheese come together in a bubbling casserole dish that’s both easy to make and satisfying enough to feed the whole family.

Ingredients:

• 3 cups cooked chicken breast or thighs, chopped
• 2 cups broccoli florets
• 1 cup shredded mozzarella
• ½ cup cream cheese, softened
• ⅓ cup basil pesto
• 2 tbsp heavy cream
• Salt and pepper, to taste
• 2 tbsp grated Parmesan

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lightly steam broccoli until just tender, about 3–4 minutes.
3. In a bowl, mix chicken, broccoli, mozzarella, cream cheese, pesto, and heavy cream. Season with salt and pepper.
4. Spread into a greased baking dish and top with Parmesan.
5. Bake for 20–25 minutes, until bubbly and golden.
6. Let sit for 5 minutes before serving.

Warm, cheesy, and loaded with green goodness, this keto chicken pesto bake is everything a hearty casserole should be—without the carbs.

It’s a full meal in one pan and great for meal prepping too!

Keto Chicken Pesto Salad with Avocado

This vibrant chicken pesto salad with avocado is a refreshing and filling meal that combines all your favorite keto ingredients—healthy fats, protein, and fresh veggies.

It’s light but satisfying and perfect for a summer lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 ripe avocado, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup basil pesto
• 1 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 2 tbsp shredded Parmesan

Instructions:

1. Season chicken breasts with salt and pepper, then heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side, until golden and cooked through.
2. While the chicken cooks, prepare the salad by tossing the mixed greens, avocado, cherry tomatoes, and red onion in a large bowl.
3. Once the chicken is done, let it rest before slicing it thinly.
4. Whisk together pesto, olive oil, and lemon juice to create the dressing. Drizzle over the salad and toss to combine.
5. Top the salad with sliced chicken and Parmesan, then serve.

This salad is the perfect keto meal when you want something light yet filling.

The avocado adds creaminess, while the pesto dressing provides all the flavor you need without any carbs. It’s a great way to get in those healthy fats while enjoying fresh ingredients.

Keto Pesto Chicken Casserole with Spinach and Bacon

This keto pesto chicken casserole combines creamy pesto, chicken, crispy bacon, and spinach into a dish that’s rich, indulgent, and completely low-carb.

It’s perfect for meal prepping and will become a favorite in your keto repertoire.

Ingredients:

• 2 cups cooked chicken breast, chopped
• 4 slices bacon, cooked and crumbled
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella
• ¼ cup cream cheese, softened
• ¼ cup basil pesto
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a large mixing bowl, combine chicken, crumbled bacon, spinach, mozzarella, cream cheese, pesto, and heavy cream. Mix well to combine. Season with salt and pepper to taste.
3. Transfer the mixture to the greased baking dish and spread it evenly.
4. Bake for 20–25 minutes until the top is golden and bubbly.
5. Let the casserole rest for 5 minutes before serving.

This casserole is a hearty, comforting meal that’s full of flavor and completely keto-friendly.

The crispy bacon adds an extra layer of texture, while the pesto and creaminess from the cheese make it an indulgent dish that you won’t want to miss. Great for leftovers!

Keto Pesto Chicken and Zucchini Noodle Stir-Fry

For a quick, low-carb stir-fry with tons of flavor, this keto pesto chicken and zucchini noodle stir-fry is a winner.

It’s quick to make, and the zucchini noodles soak up the pesto sauce beautifully, making this dish both healthy and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 tbsp basil pesto
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup toasted pine nuts (optional)
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced chicken and cook for 5–6 minutes, until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add zucchini noodles and sauté for 2–3 minutes until just tender. Be careful not to overcook.
3. Return the chicken to the skillet, then add pesto, soy sauce, garlic powder, salt, and pepper. Stir to coat everything evenly.
4. Cook for an additional 2–3 minutes, until the pesto is warmed through and the flavors meld.
5. Top with toasted pine nuts and fresh basil before serving.

This stir-fry is a flavorful, quick, and easy keto meal.

The zucchini noodles offer a great texture, while the pesto and soy sauce combo creates an amazing sauce that makes everything come together beautifully. It’s light, but still filling and packed with nutrients.

Keto Chicken Pesto Pizza

Who says you can’t enjoy pizza on a keto diet?

This chicken pesto pizza is made with a cauliflower crust and topped with creamy pesto sauce, grilled chicken, and mozzarella cheese, creating a low-carb pizza experience that’s just as satisfying as the real thing.

Ingredients:

• 2 cups riced cauliflower (fresh or frozen)
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt and pepper, to taste
• 1 cup cooked chicken, shredded
• ½ cup basil pesto
• 1 cup shredded mozzarella (for topping)
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Microwave the riced cauliflower for 3–4 minutes and then squeeze out any excess moisture using a towel.
3. In a bowl, mix the cauliflower with 1 cup mozzarella, egg, garlic powder, salt, and pepper.
4. Spread the mixture into a round pizza shape on the parchment paper and bake for 15–20 minutes until golden.
5. While the crust bakes, shred the cooked chicken and set aside.
6. Once the crust is done, spread a thin layer of pesto over the crust, then top with shredded chicken and shredded mozzarella.
7. Bake for an additional 5–7 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve hot.

This keto chicken pesto pizza gives you all the pizza comfort with none of the carbs.

The cauliflower crust is sturdy enough to hold all your favorite toppings, while the pesto adds rich flavor, making this dish a crowd-pleaser.

Keto Chicken Pesto Meatballs

These keto chicken pesto meatballs are a fantastic way to incorporate flavor and protein into your diet.

They’re tender, juicy, and packed with pesto, making them the perfect addition to any keto meal or even served as an appetizer for a party.

Ingredients:

• 1 lb ground chicken
• ¼ cup basil pesto
• 1 egg
• ½ cup almond flour
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil (for frying)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix ground chicken, pesto, egg, almond flour, Parmesan cheese, garlic powder, salt, and pepper.
3. Roll the mixture into 1–2 inch meatballs and place them on a baking sheet lined with parchment paper.
4. Heat olive oil in a skillet over medium heat and lightly brown the meatballs for 2–3 minutes per side.
5. Transfer the browned meatballs to the preheated oven and bake for 15–18 minutes until cooked through.
6. Serve with a side of pesto dipping sauce or over zoodles for a complete meal.

These keto chicken pesto meatballs are bursting with flavor and make for a great make-ahead meal.

They’re delicious on their own or paired with a keto-friendly vegetable, offering a satisfying meal that’s both hearty and low-carb.

Keto Pesto Chicken and Asparagus Stir-Fry

This keto pesto chicken and asparagus stir-fry is a quick and healthy dish that’s perfect for busy weeknights.

The chicken is tender, and the asparagus adds a nice crunch, all tossed in a flavorful pesto sauce that takes this meal to the next level.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp olive oil
• 2 tbsp basil pesto
• 1 tsp garlic powder
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh Parmesan, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add sliced chicken to the skillet and cook for 5–6 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
3. In the same skillet, add asparagus and cook for 2–3 minutes, until slightly tender but still crisp.
4. Return the chicken to the skillet and add pesto, garlic powder, and lemon juice. Stir to coat everything in the sauce and cook for another 2–3 minutes.
5. Season with salt and pepper to taste, and serve garnished with fresh Parmesan.

This stir-fry is quick, flavorful, and packed with veggies, making it the perfect keto meal when you need something light yet filling.

The pesto and lemon juice blend beautifully to create a zesty sauce that complements the chicken and asparagus perfectly.

Keto Pesto Chicken Alfredo

This creamy keto pesto chicken Alfredo combines the richness of a traditional Alfredo sauce with the fresh flavors of pesto, all served over a low-carb pasta substitute like zucchini noodles or shirataki noodles.

It’s a comforting dish with all the indulgence of a classic pasta dish, but without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups zucchini noodles (or shirataki noodles)
• ½ cup basil pesto
• ½ cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tbsp garlic butter
• Fresh basil, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6–7 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add garlic butter and sauté for 1–2 minutes until fragrant.
3. Add heavy cream and bring to a simmer. Stir in pesto and Parmesan cheese, letting the sauce thicken slightly.
4. While the sauce simmers, sauté the zucchini noodles in a separate pan for 2–3 minutes until tender.
5. Slice the cooked chicken and add it to the sauce, then toss the zucchini noodles in the creamy pesto sauce.
6. Serve warm, garnished with fresh basil and extra Parmesan.

This keto pesto chicken Alfredo is a perfect way to satisfy your pasta cravings while staying low-carb.

The rich, creamy sauce pairs beautifully with the fresh chicken and zucchini noodles, making it a comforting and satisfying meal.

Keto Chicken Pesto Stuffed Avocados

These keto chicken pesto stuffed avocados are an easy, fresh, and filling meal.

The creamy avocado serves as the perfect base for the savory chicken and pesto mixture, creating a satisfying dish that’s perfect for a quick lunch or dinner.

Ingredients:

• 2 ripe avocados
• 2 cooked chicken breasts, shredded
• ¼ cup basil pesto
• 2 tbsp mayonnaise (optional, for creaminess)
• Salt and pepper, to taste
• 2 tbsp grated Parmesan cheese
• Fresh parsley, for garnish

Instructions:

1. Cut the avocados in half and remove the pits. Scoop out a little of the flesh to create a well for the filling.
2. In a bowl, mix shredded chicken, pesto, mayonnaise (if using), salt, and pepper until combined.
3. Stuff the avocado halves with the chicken pesto mixture.
4. Sprinkle with Parmesan cheese and garnish with fresh parsley.
5. Serve immediately.

These keto stuffed avocados are creamy, flavorful, and incredibly satisfying.

The rich avocado pairs perfectly with the pesto chicken, creating a meal that’s both healthy and indulgent. They’re perfect for meal prep or a quick lunch!

Keto Pesto Chicken and Cauliflower Rice Bowl

This keto pesto chicken and cauliflower rice bowl is a perfect low-carb, high-protein meal that comes together in no time.

With tender chicken, sautéed cauliflower rice, and a generous drizzle of pesto, it’s a light yet filling meal that’s bursting with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 cups cauliflower rice
• ¼ cup basil pesto
• 1 tbsp lemon juice
• Fresh parsley, for garnish

Instructions:

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6–7 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, add cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender.
3. Stir in pesto and lemon juice to the cauliflower rice, then remove from heat.
4. Slice the cooked chicken and serve it over the pesto cauliflower rice.
5. Garnish with fresh parsley and serve.

This keto pesto chicken and cauliflower rice bowl is a wholesome meal that’s packed with flavor.

The cauliflower rice provides the perfect base, while the pesto sauce elevates the chicken and ties everything together in a satisfying, low-carb way.

Keto Pesto Chicken Baked in Foil

This keto pesto chicken baked in foil is a simple yet flavorful dish that’s perfect for meal prepping or a hassle-free dinner.

The foil locks in the moisture, making the chicken incredibly juicy and infused with the rich pesto flavor. It’s the ultimate no-mess dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• ¼ cup basil pesto
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 tbsp garlic powder
• Salt and pepper, to taste
• 1/4 cup shredded mozzarella cheese
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cut 4 large pieces of aluminum foil.
2. Place each chicken breast in the center of a piece of foil. Season with salt, pepper, and garlic powder.
3. Drizzle olive oil over the chicken and spread pesto on top.
4. Add halved cherry tomatoes around the chicken, then fold the foil around the chicken, sealing the edges tightly.
5. Bake for 25–30 minutes, until the chicken is fully cooked.
6. Open the foil, sprinkle with shredded mozzarella cheese, and return to the oven for an additional 5 minutes, until the cheese melts.
7. Garnish with fresh basil and serve.

This recipe makes a flavorful, juicy chicken that’s packed with pesto goodness.

The foil ensures that the chicken stays moist, while the melted cheese adds a wonderful creamy texture. It’s a hands-off dish that’s perfect for any night of the week.

Keto Pesto Chicken Skewers with Roasted Vegetables

These keto pesto chicken skewers with roasted vegetables are a fun and flavorful meal that’s perfect for grilling season.

The chicken is marinated in pesto, giving it tons of flavor, while the roasted veggies make the perfect complement to the savory chicken.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• ¼ cup basil pesto
• 1 tbsp olive oil
• 1 red bell pepper, cut into chunks
• 1 zucchini, cut into chunks
• 1 red onion, cut into chunks
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, toss the chicken cubes with pesto and olive oil. Let marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and veggies.
4. Season with salt and pepper.
5. Grill the skewers for 4–5 minutes per side until the chicken is fully cooked and the vegetables are tender.
6. Serve hot with your favorite keto-friendly dipping sauce.

These pesto chicken skewers are juicy, tender, and full of flavor, thanks to the vibrant pesto marinade.

The grilled vegetables add a smoky touch, making this a perfect keto meal for a summer BBQ or weeknight dinner.

Keto Pesto Chicken Soup

Warm up with this keto pesto chicken soup that combines tender chicken, a rich broth, and a burst of flavor from fresh pesto.

It’s comforting, hearty, and perfect for chilly evenings or when you want a satisfying soup without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 cup spinach, chopped
• ¼ cup basil pesto
• ½ cup heavy cream
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken broth and bring it to a simmer.
2. Stir in the pesto, garlic powder, salt, and pepper, then add the shredded chicken and spinach.
3. Allow the soup to simmer for 10 minutes to let the flavors meld together.
4. Stir in the heavy cream and cook for an additional 3 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil.

This keto pesto chicken soup is comforting and creamy, perfect for a cozy meal.

The pesto adds a rich, herby flavor to the broth, while the chicken and spinach provide a satisfying, nutrient-packed base. It’s the ideal dish for a chilly evening when you want something hearty yet low-carb.

Keto Pesto Chicken Cabbage Wraps

These keto pesto chicken cabbage wraps are a healthy, crunchy alternative to traditional wraps.

The cabbage acts as a perfect low-carb vessel for the pesto chicken filling, making this dish both satisfying and refreshing. It’s an excellent meal for lunch or dinner, and it’s packed with nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• ¼ cup basil pesto
• 2 tbsp mayonnaise (optional, for extra creaminess)
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 8 large cabbage leaves (use the inner, tender leaves)
• 1 small cucumber, julienned
• ¼ cup shredded carrots (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, mix shredded chicken with pesto, mayonnaise (if using), lemon juice, salt, and pepper until well combined.
2. Gently separate the cabbage leaves, trimming the thick stems to make them easier to fold.
3. Place a generous scoop of the pesto chicken mixture into each cabbage leaf.
4. Top with julienned cucumber and shredded carrots for extra crunch.
5. Roll up the cabbage leaves, folding in the sides as you go to secure the filling.
6. Garnish with fresh cilantro and serve.

These wraps are fresh, light, and packed with flavor.

The cabbage provides a satisfying crunch, while the pesto chicken offers a creamy, flavorful filling. This dish is perfect for a quick lunch or a light dinner option.

Keto Pesto Chicken with Garlic Butter Asparagus

This keto pesto chicken with garlic butter asparagus is a simple yet elegant dish that brings together juicy chicken breasts, creamy pesto, and garlicky asparagus.

It’s the perfect low-carb meal that’s both satisfying and full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp basil pesto
• 1 bunch asparagus, trimmed
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Fresh parsley, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6–7 minutes per side until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add the asparagus to the skillet and cook for 4–5 minutes, until tender but still crisp.
4. Stir in lemon juice and season with salt and pepper.
5. Spread pesto over the cooked chicken breasts and return them to the skillet with the asparagus.
6. Let everything warm through for 2–3 minutes, then garnish with fresh parsley and serve.

This dish is bursting with flavor, thanks to the garlic butter asparagus and the creamy pesto on the chicken.

The asparagus adds a nice, tender crunch to the meal, making it a perfect side to complement the rich pesto chicken.

Keto Chicken Pesto Frittata

This keto chicken pesto frittata is a versatile dish that can be enjoyed for breakfast, brunch, or dinner.

The eggs provide a rich base, while the pesto and chicken bring loads of flavor, and the veggies add extra nutrients. It’s easy to make, and leftovers taste even better the next day.

Ingredients:

• 4 large eggs
• 1 cup cooked chicken, shredded
• ¼ cup basil pesto
• 1 cup spinach, chopped
• ½ cup shredded mozzarella
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a cast-iron skillet over medium heat. Add chopped spinach and cook for 2–3 minutes until wilted.
3. In a bowl, whisk together eggs, pesto, salt, and pepper.
4. Stir in the shredded chicken and mozzarella, then pour the mixture into the skillet with spinach.
5. Cook on the stovetop for 2–3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 12–15 minutes until the frittata is set and golden.
7. Let cool for a few minutes, then slice and serve.

This frittata is a great way to enjoy a hearty, savory meal with minimal effort.

The pesto adds a burst of flavor to the eggs, while the chicken provides protein and richness. It’s perfect for meal prepping or enjoying as a quick and satisfying meal any time of day.

Keto Pesto Chicken Baked Avocado Boats

These keto pesto chicken baked avocado boats are a simple yet elegant dish.

The creamy avocado acts as the perfect vessel for the pesto chicken, making it a filling and nutritious meal that’s low in carbs and high in healthy fats.

Ingredients:

• 2 ripe avocados
• 2 cooked chicken breasts, shredded
• ¼ cup basil pesto
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1/4 cup shredded mozzarella cheese
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to create a well for the filling.
2. In a bowl, mix the shredded chicken with pesto, olive oil, lemon juice, salt, and pepper.
3. Stuff each avocado half with the pesto chicken mixture.
4. Sprinkle shredded mozzarella on top of each stuffed avocado.
5. Place the stuffed avocados on a baking sheet and bake for 10–12 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

These avocado boats are incredibly creamy, thanks to the avocado, while the pesto chicken adds a flavorful punch.

The melted cheese gives it a comforting, cheesy texture, making this a satisfying low-carb meal.

Keto Pesto Chicken Stir-Fry with Bell Peppers and Mushrooms

This keto pesto chicken stir-fry is a vibrant and tasty dish that comes together in minutes.

The pesto pairs perfectly with the sautéed chicken, bell peppers, and mushrooms, making this a quick, one-pan meal that’s both healthy and low in carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• ¼ cup basil pesto
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook for 6–7 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add bell peppers and mushrooms. Sauté for 4–5 minutes until tender.
3. Return the chicken to the skillet and add pesto, soy sauce, garlic powder, salt, and pepper. Stir to combine and heat through for another 2–3 minutes.
4. Garnish with fresh basil and serve.

This stir-fry is full of vibrant veggies and juicy chicken, all coated in a rich pesto sauce that ties everything together.

It’s quick, flavorful, and perfect for a busy weeknight dinner.

Keto Pesto Chicken Casserole with Broccoli and Cheese

This keto pesto chicken casserole is a comforting, cheesy dish that’s perfect for family dinners.

The pesto adds depth and flavor to the creamy chicken and broccoli mixture, while the cheese makes it extra indulgent without the carbs.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets, steamed
• 1 cup heavy cream
• ½ cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tbsp olive oil (for greasing the baking dish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, steamed broccoli, heavy cream, pesto, and half of the mozzarella cheese. Season with salt and pepper.
3. Transfer the mixture to the prepared baking dish and top with the remaining mozzarella and Parmesan cheeses.
4. Bake for 20–25 minutes until the top is golden and bubbly.
5. Let the casserole cool for a few minutes before serving.

This pesto chicken casserole is a creamy, cheesy dish that’s perfect for meal prepping or feeding a crowd.

The pesto enhances the flavor of the chicken and broccoli, while the melted cheese makes everything come together in a comforting and indulgent way.