Chicken with Pesto Cream Sauce (keto + low carb)

Step 1

For the Garlic Chicken: Combine the olive oil, garlic, lemon and spices in a small bowl and stir until combined.

Step 2

Place the sliced chicken breast in a plastic bag and pour marinade over the chicken. Refrigerate for at least an hour.

Step 3

Heat grill to medium heat (about 375 degrees) and grill chicken 4-5 minutes on each side until the chicken has reached an internal temp of 165 degrees.

Step 4

For the Pesto Cream Sauce: Heat a large deep skillet or a medium size sauce pan to medium heat.

Step 5

Add the white wine and pesto and bring to a simmer. Reduce the heat to low and stir in the heavy cream and parmesan. Stir the mixture and allow it to simmer over low heat until it reaches your desired consistency.

Step 6

Serve each chicken grilled chicken breast with pesto cream sauce and diced tomatoes if desired.