We finally got some warm spring weather here in LA and it is making me crave all things Mediterranean. I love the fresh flavor combinations, melted cheese, and use of greens in light Italian cuisine.
This Keto Chicken Caprese Recipe is from my cookbook, The Big Book of Keto. I like to eat this dish al fresco with sparkling water or even some Keto Friendly wine.
Keto Chicken Caprese
2 chicken breasts
1 tablespoon Italian Seasoning (The Big Book of Keto pg. 246)
Freshly ground black pepper
4 (1/2-inch-thick) slices Roma tomato
4 (1-ounce) slices mozzarella cheese
2 tablespoons chopped fresh basil
Preheat the oven to 375°F.
Dry the chicken dry with a paper towel and season both sides with salt, pepper, and Italian seasoning.
Place the chicken breasts in a baking dish and top each breast with 2 tomato slices and then 2 slices of mozzarella.
Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
Garnish with the basil and serve.
Variation: For more flavor, You can add 2 tablespoons of pesto to this recipe. Slather the pesto on both chicken breasts before topping with the tomato, cheese, and basil. You can also plate the Caprese on a bed of arugula to cut the fat in the cheese with a bit of freshness.
CALORIES: 367; TOTAL FAT: 23G; PROTEIN: 36G; TOTAL CARBS: 3G; FIBER: 0G; NET CARBS: 3G