Mediterranean Chicken

Mediterranean cuisine – with its focus on fresh veggies and wholesome ingredients – is the inspiration for this keto-friendly dish. Pan-seared chicken cutlets are topped with roasted red peppers and artichoke hearts, then served over a pool of basil pesto. A hearty side of Brussels sprouts, garnished with tangy Feta cheese and crunchy almonds, completes the savory meal.

Ingredients

  • 2 Chicken cutlets

  • 1/4 cup Basil pesto

  • 1 1/4 oz artichoke hearts

  • 1/4 cup roasted red peppers

  • 8 oz brussels sprouts

  • 2 oz Feta cheese

  • 1/2 oz dry-roasted almonds

Directions

  • Preheat oven to 400 degrees.

  • Trim stem ends off Brussels sprouts. Quarter lengthwise.

  • Roughly chop artichoke hearts.

  • Roughly chop dry-roasted almonds.

  • Place Brussels sprouts in a medium bowl. Drizzle with about 1 tablespoon oil. Season with about 1/4 teaspoon salt and a pinch of pepper. Stir to coat.

  • Spread Brussels sprouts out in a single layer on a lightly oiled, foil-lined baking sheet. Roast 10-15 minutes, or until fork tender, stirring halfway through.

  • Pat chicken cutlets dry with paper towels. Season with salt and pepper.

  • Heat about 1 1/2 tablespoons oil in medium oven-safe saute pan over medium-high heat. Add chicken to hot pan. Sear 2 minutes.

  • Flip chicken. Add artichokes, roasted red peppers, and about 2 tablespoons water to pan around chicken. Season veggies with salt and pepper. Transfer pan to over. Roast 6-8 minutes, or until chicken is fully cooked.

  • Return Brussels sprouts to bowl used for seasoning. Add feta cheese and about half the almonds. Drizzle with about half of the basil pesto. Stir to combine.

  • Cut chicken into 6-8 slices each.

  • Make a pool of the remaining pesto on one side of each plate. Fan the chicken over top. Spoon roasted artichokes and roasted red peppers over chicken. Serve Brussels sprouts on the side. Garnish with remaining almonds.