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Prep Time10 mins
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Cook Time10 mins
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Serving4
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This Italian-inspired dish is the perfect choice for all scenarios – from potlucks and picnics in the park to general weeknight meals. Not only does it tantalise the taste buds, but it also packs a healthy punch. Succulent chicken breasts combined with the intensity of sun-dried tomatoes and olives, all combined with a light dressing of garlic and balsamic vinegar, topped off with some basil leaves make for one truly delectable dish. Whether you serve it over baby spinach, with zucchini noodles, or as part of a meal prep, you’ll reap the many nutritional benefits. With over 50 grams of protein in each chicken breast, getting your protein fix has never been easier!
Ingredients
Keto Chicken and Olives Ingredients
Dressing
Directions
1. Measure out and prepare all of the ingredients. Season the chicken with salt and pepper. Preheat oven to 350F.
In a frying pan over medium heat add olive oil. Fry the chicken on both sides until slightly brown.
Put the fried chicken in a baking sheet. Bake in the oven for 15-20 minutes or until the internal temperature reaches 165F. Once cooked thoroughly, slice into bite sized pieces.
Meanwhile, place the ingredients for the dressing except for the spinach in a bottle. Stir to combine well.
Place the spinach on the plate. Add the sun-dried tomatoes, green olives, basil, and sliced chicken.
Drizzle with the dressing. Serve and enjoy!
Conclusion
This makes a total of 4 servings of Keto Italian Chicken with Olives. Each serving comes out to be 593 calories, 37.8g fat, 5.1g net carbs, and 55g protein.
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