Savor our Keto Grilled Chicken recipe, where juicy chicken meets a delicious homemade pesto sauce—an effortless favorite for your keto meals!
Prep Time: 10 minutes Marinate Time: 1 hour Cooking Time: 25-30 minutes Total Time: 1 hour and 40 minutes Difficulty Level: Easy Recipe Makes: 4 Servings
- 4 skinless chicken breasts
- 2 tablespoons avocado oil
- 2 cloves garlic, minced
- 2 tablespoons dried oregano
- Sea salt, to taste
- 2 cups fresh basil
- 3 tablespoons Parmesan cheese
- 3 tablespoons pine nuts
- Juice of ½ lemon, freshly squeezed
- 2 garlic cloves
- Freshly cracked black pepper, to taste
1. Place the basil leaves, pine nuts, Parmesan cheese, garlic, sea salt, and black pepper into a blender or food processor.
2. Pulse all the ingredients until they are roughly chopped.
3. Gradually pour in the olive oil and fresh lemon juice while continuing to pulse until the mixture reaches a paste consistency.
4. Transfer the sauce to an airtight jar and store it.
1. Mix avocado oil, minced garlic, dried oregano, sea salt, and black pepper in a small bowl to make the marinade.
2. Put the chicken breasts in a plastic bag or a flat dish. Pour the marinade over them, ensuring each chicken piece is covered well.
3. Close the bag or cover the dish. Let the chicken marinate in the fridge for at least 1 hour, but it can stay up to 4 hours for more flavor.
4. Heat the grill pan on medium-high. Take the chicken out of the marinade.
Adjust the grilling time based on your chicken breasts' thickness to get those nice grill lines. When baking in the oven, watch the time closely. Use a meat thermometer to be sure, and take out the chicken when it hits 165°F (75°C)