Easy Pesto Chicken Casserole 😋😋

If you’re always searching for a new, quick, and easy chicken recipe then this is for you! Not only is it delicious but we hit the Trifecta with it being, Keto-friendly, Low Carb and Gluten-free…did we say delicious? We can’t emphasize enough how delicious this meal is. If homemade pesto is not your thing then by all means use a good store-bought brand.  Today Barbara harvested her first batch of basil and so it was a given it would be tonight’s dinner! Everyone loved it and there were no leftovers…

Easy Pesto Chicken Casserole 😋😋

Easy & delicious chicken casserole that's low carb, Keto-friendly, and gluten-free.
Jump to Recipe
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 283kcal

Equipment

  • 1 Grill/Fry Pan
  • 1 Large Casserole dish
  • 1 Medium mixing bowl

Ingredients 

  • 8 thin chicken cutlets pound lightly if too thick
  • 1 cup pesto Homemade or store bought
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded whole milk mozzarella cheese
  • 1/2 cup grated Pecorino Romano Locatelli
  • salt, pepper & Italian seasoning to season chicken, both sides
  • salt, pepper & Italian seasoning to add to ricotta mixture, to taste

Instructions

  • Preheat oven to 375°
  • Season both sides of chicken with salt, pepper & Italian seasoning.
  • In a medium-size bowl, mix togther ricotta, grated pecorino romano, salt, pepper, and Italian seasoning. Set bowl aside.
  • Using a very hot griddle or fry pan, sear each cutlet on both sides. No more than a minute on each side.
  • Place several spoonfuls of pesto to coat the bottom of the casserole dish.
  • Place the seared chicken cutlets on top of the pesto.
  • Spoon the ricotta mixture over the chicken, spreading evenly to cover. Top the ricotta mixture with spoonfuls of pesto. Sprinkle mozzarella on top and bake for 20 - 25 minutes until bubbly and chicken cutlets are cooked through.
  • Serve with a side salad or a vegetable of your choice. If you're not concerned with eating low carb or following a keto diet, serve with your favorite pasta & crusty bread. Enjoy

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 567mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 1mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Zucchini Shrimp Boats

Zucchini Shrimp Boats

  • Servings: 4-6
  • Difficulty: Easy

With zucchini being so plentiful we’re always trying to come up with new ways to prepare them. Usually, we make zucchini boats stuffed with sausage, and while they are delicious we’ve been trying to incorporate healthier substitutes for sausage & red meat. So, while going through the freezer I found a 2 lb. bag of frozen large uncooked shrimp (from Costco) and decided to make the zucchini boats using the shrimp. This simple recipe came out delicious...mimicking a creamy shrimp scampi minus the pasta. It’s naturally gluten-free and oh so good!😋❤️

Ingredients

  • 4 large zucchini, sliced lengthwise
  • 2 lbs. large shrimp
  • salt, pepper, garlic powder to taste
  • 2 Tablespoons EVOO
  • 4 large cloves garlic, minced
  • 1 Tablespoon fresh thyme leaves, chopped
  • juice of 1/2 lemon
  •  8 oz mozzarella, shredded
  • 1/4 cup Parmigiano Reggiano cheese,  grated
  • 2 large tomatoes, chopped
  • 1/4 cup heavy cream
  • parsley, chopped for garnish

Directions

  1. Preheat oven to 350ºF.
  2. Cut each zucchini lengthwise in half. Score the inside leaving a bit of an edge, then scoop out zucchini flesh and set aside in a medium bowl.
  3. Place each zucchini in a large casserole dish and drizzle with EVOO. Sprinkle with fresh thyme leaves, salt, pepper, & garlic powder to taste. Bake about 20 minutes in the preheated oven until tender. (Keep oven on because you will return the filled zucchini boats to finish baking)..
  4. While zucchini is baking, heat a large skillet over medium heat, add EVOO.
  5. Add shrimp & season with salt & pepper. Cook until pink 3-4 minutes turning once.   Remove from heat and let cool enough to handle then chop into bite-size pieces.
  6. Add reserved zucchini, tomatoes, and garlic then cook 1-2 minutes more.
  7. Return chopped shrimp to skillet & add heavy cream, Parmigiano Reggiano cheese, & lemon juice. Cook until slightly reduced about 3-4 minutes.
  8. Fill the zucchini boats with the shrimp mixture & top with mozzarella and a sprinkle of Parmigiano Reggiano cheese. Cook until cheese bubbles, about 10 minutes.
  9. Garnish with fresh parsley & more Parmigiano Reggiano. (optional)
  10. Serve immediately and wait for the compliments! ❤️

Notes: Serve as a main dish with a side salad and crusty bread.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Low Carb Mediterranean Shrimp 🍤🍤

  • Servings: 2-3
  • Difficulty: Easy

This quick and easy sheet pan meal is a delicious Mediterranean dish that doesn't disappoint. Not only is it delicious with shrimp but you can substitute the shrimp with cooked rotisserie chicken too! I had all the ingredients on hand so no extra shopping was needed. I just had to defrost the shrimp in the morning and prep was unbelievably fast. If you're not watching carbs then serve this over pasta or rice. I served mine over red leaf lettuce while my husband had it over rice. We both loved it.😋 😋

Ingredients

  • 1 lb large raw shrimp, peeled, deveined with tails on or off (your preference)
  • 1/3 cup thinly sliced shallots
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • a pinch of red pepper flakes (or more if you like the heat)
  • 1 cup cherry tomatoes
  • 1/4 cup Kalamata olives, halved
  • 2 Tablespoons lemon juice, divided
  • 3 Tablespoons EVOO, divided 2 + 1
  • 1/4 cup roughly chopped parsley
  • 1/3 – 1/2 cup crumbled feta cheese
  • lemon wedges, optional

Instructions

  1. Preheat the oven to 425ºF.
  2. Using a rimmed baking sheet, toss the shallots, garlic, salt, red pepper flakes, tomatoes, olives, 1 tablespoon of the lemon juice, & 2 tablespoons of the EVOO.
  3. Roast for 5 minutes, or until the shallots & garlic are starting to brown.
  4. Add the shrimp and cook 5 minutes more, or until shrimp are done. *
  5. Stir in the feta, parsley and the remaining tablespoon of lemon juice and EVOO.
  6. Toss gently and serve hot over a bed of lettuce for a delicious low carb meal.

Notes: * If substituting with cooked, rotisserie chicken,  cook just to heat the chicken in step 4.

This is a light dish which will serve 2-3. Double the recipe for more servings.

Recipe adapted from Zenbelly.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to top