Lunch • Meat • up to 30 min • Frying Pan / Airfryer Sugar-free • Gluten-free
Ingredients: * Chicken fillet – 200 g * Pesto – 1 teaspoon (5 g) * Mozzarella – 40 g * Olive oil – 1 teaspoon (5 ml) * Salt – to taste * Pepper – to taste
PREPARATION – FRYING PAN: * Cut the chicken fillet into pieces. * Season with salt and pepper. * Heat the pan and add olive oil. * Fry the chicken for 5-6 minutes. minutes, until golden brown. * Add pesto and mix thoroughly. * Sprinkle with mozzarella and heat, covered, until the cheese melts.
PREPARATION – AIRFRYER: * Place the seasoned chicken in an ovenproof dish. * Bake for 8 minutes at 180°C. * Add pesto, mix, and sprinkle with mozzarella. * Bake for another 4 minutes, until the cheese melts.
📊KETO (1 serving): * Calories ~470 kcal * Fat ~30 g * Protein ~40 g * Net Carbs ~2 g
💡 TIP: * Add the mozzarella at the very end – this will make it chewy and prevent it from drying out.
