Chicken with courgette & pesto

Dinner • Meat • up to 30 min • Frying Pan • Airfryer
Sugar-free • Gluten-free

Ingredients:

• Chicken fillet – 200 g
• Zucchini – 1/2 pc. (approx. 150 g)
• Pesto – 1 teaspoon (5 g)
• Olive oil – 1 teaspoon (5 ml)
• Salt – to taste
• Pepper – to taste

PREPARATION – FRYING PAN:

• Chicken fillet Dice the zucchini and season with salt and pepper.
• Slice the zucchini into thin half-moons.
• Heat a pan and add olive oil.
• Fry the chicken for 5-6 minutes, until golden brown.
• Add the zucchini and pesto.
• Stir and simmer, covered, for 4-5 minutes, until the zucchini is tender.

PREPARATION – AIRFRYER:

• Slice the chicken and zucchini, season with salt and pepper.
• Place all ingredients in an ovenproof dish.
• Add the pesto and olive oil, and mix thoroughly.
• Bake in 180°C for 12 minutes.
• Stir halfway through cooking.

📊 KETO (1 serving):

• Calories ~460 kcal
• Fat ~32 g
• Protein ~36 g
• Net carbs ~4 g

💡 TIP:
Add the pesto at the end of cooking to retain its aroma and color.