Ingredients
4 skinless, boneless chicken breasts (about 4 ounces each)
2 cups loosely packed fresh basil leaves (or 1/2 cup store-bought pesto)
1/2 cup olive oil
4 cloves garlic, minced
Juice of 1 lemon (plus zest, if using)
1/2 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
Salt, to taste
Black pepper, to taste
2 large cucumbers, chilled and cut into 1/2-inch slices
Instructions
Pat chicken breasts dry and season with salt and pepper
Heat olive oil in a skillet over medium-high heat and cook chicken breasts for 5-6 minutes per side or until golden and cooked through
Let chicken rest, then slice into strips
Chill 1 cup pesto in the refrigerator (if homemade, blend basil, garlic, olive oil, Parmesan, and pine nuts in a food processor, blending until smooth)
Layer pesto on cucumber slices, top with chicken strips, and garnish with additional Parmesan and lemon zest
Notes
For store-bought pesto, ensure no alcohol (e.g., wine) is listed and use olive oil, Parmesan, and pine nuts to adjust flavor
Chicken can be baked or grilled instead of pan-seared
Double the recipe for meal prep; refrigerate assembled stacks for up to 2 days
Use a keto-friendly nutritional yeast or cheddar alternative for the Parmesan if avoiding animal rennet
- Prep Time: 20
- Cook Time: 15
- Category: Breakfast & Snacks
- Method: Pan-searing
- Cuisine: Italian-Inspired
- Diet: Low-Carb/Keto
Nutrition
- Serving Size: 1 stack
- Calories: 280
- Sugar: 0g
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg