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Chicken Spinach Pesto Keto Bake

Chicken and spinach covered with a creamy flavorful pesto sauce. Topped with tomatoes, artichoke hearts, provolone, and mozzarella cheese, baked to perfection.

We’ve been eating low carb for awhile now. It’s more like a way of living, not a diet. My husband has been struggling with his weight since he retired, he’s moving less… much less.

To cut down on the carbohydrates we rarely eat potatoes, pasta, or any high carb foods. . We cut back on the carbs that are easy to digest, like pop, donuts, white bread, and my personal favorite candy. 

Today I am sharing a delicious

Chicken Spinach Pesto Bake

You’ll need:

6 boneless skinless Chicken Breasts
6 ounces fresh Spinach
6 ounce jar of Pesto
6 ounce jar artichoke hearts
6 Provolone Cheese slices
15 ounce can Plum tomatoes
1 teaspoon basil
4 ounces mozarella cheese

Preheat the oven to 350 F

Layer the spinach on the bottom of the glass pan.

Add the boneless skinless chicken breasts.

Top with the jar of pesto.

Add the 6 slices of provolone cheese.

Top with the artichoke hearts,

plum tomatoes, and basil.

Turn the oven temperature down to 325 degrees F. Put the chicken in the oven.

Bake for 45 minutes, top with mozzarella cheese halfway through baking. Chicken needs to reach 165 F before done.

Remove from oven. 

Serve and enjoy!

Chicken Spinach Pesto Keto Bake

Course Main Course
Keyword artichoke, bake, casserole, chicken, keto, low-carb, pesto, provolone cheese
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 345 kcal
Author Diane

Ingredients

  • 6 each Chicken Breasts boneless, skinless and thawed
  • 6 ounce Spinach
  • 5 ounce Pesto jar
  • 15 ounce artichoke hearts jar
  • 6 slice Provolone Cheese
  • 15 ounce Plum tomatoes can
  • 1 teaspoon basil
  • 4 ounce mozzarella cheese shredded

Instructions

  1. Preheat the oven to 350 F
  2. Lightly grease a glass 13 x 9 pan with oil.
  3. Layer the spinach on the bottom of the glass pan.
  4. Next, add the boneless skinless chicken breasts

  5. Top with the jar of Pesto

  6. Add the 6 slices of provolone cheese

  7. Top with the artichoke hearts, tomatoes, and basil

  8. Turn the oven temperature down to 325 degrees F. Put the chicken in the oven.

  9. Bake for 45 minutes, top with the mozzarella cheese halfway through baking. Temp of chicken should reach 165 F

Nutrition Facts
Chicken Spinach Pesto Keto Bake
Amount Per Serving (1 serving)
Calories 345 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 37mg12%
Sodium 881mg38%
Potassium 379mg11%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 15g30%
Vitamin A 4808IU96%
Vitamin C 33mg40%
Calcium 394mg39%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Notes 

Make sure the chicken breasts are patted dry before cooking.

You can use either fresh or canned plum tomatoes. I used canned.

6 ounces of spinach is one of the small clam shell containers.

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Low Carb Crispy Chicken