1½ lbs boneless chicken thighs
salt and pepper
2 tbsp butter or coconut oil
1⁄3 cup (2¾ oz.) red pesto or green pesto
1¼ cups heavy whipping cream
3 oz. (⅔ cup) pitted olives
5 oz. (1 cup) feta cheese, diced
1 garlic clove, finely chopped
1️⃣ Preheat the oven to 400°F (200°C).
2️⃣ Cut the chicken into bite-sized pieces. Season with salt and pepper.
3️⃣ Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.
4️⃣ Using store-bought low-carb red or green pesto, or making your own, mix pesto and heavy cream in a bowl.
5️⃣ Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto/cream mixture.
6️⃣ Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.
This dish can be prepared by frying the chicken ahead of time. You can assemble the entire casserole and keep in the fridge for a day before baking it. Just make sure you let it come to room temperature before placing in the oven. It’s also good to give it a stir since the pesto can sink to the bottom.
If you have chicken or turkey leftovers, they are perfect for this dish. Just skip the first 3 steps of the instructions and take it from there. If you’re short on time you can also use a rotisserie chicken. Take the meat off the bones and divide it into bite-sized pieces. Follow the instructions from step 3.
Storing and reheating:
If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it’s better to place the casserole in the freezer where it will last up to 3 months. Make sure your casserole dish is suitable for freezing.
If freezing, let thaw in the refrigerator the day before you plan on serving it. Don’t place a cold baking dish straight from the fridge into a hot oven as this can cause your dish to crack. Reheat the casserole in the oven at 300°F (150°C) until thoroughly warm.
📸 credit & recipe: dietdoctor.com