Mouthwatering Keto Italian Lunch: Caprese Salad & Garlic-Herb Roasted Chicken
Discover a delectable and easy-to-follow keto Italian lunch recipe featuring a mouthwatering Caprese salad and scrumptious garlic-herb roasted chicken. This flavorful and visually appealing meal is perfect for those looking to indulge in authentic Italian cuisine without compromising their dietary goals.
Allergens
None
Ingredients
- 4 boneless, skinless chicken breasts 1 tablespoon minced garlic 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 1 teaspoon dried oregano Salt and black pepper, to taste 4 tablespoons olive oil, divided 2 cups cherry tomatoes, halved 8 ounces fresh mozzarella cheese, sliced 1/4 cup fresh basil leaves 1 teaspoon balsamic glaze
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, mix together garlic, parsley, basil, oregano, salt, and pepper. Add 3 tablespoons of olive oil and stir well to create a marinade. Place chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken and massage it into the flesh. Cover or seal the dish and let it marinate for at least 20 minutes. Prepare the Caprese salad by arranging cherry tomatoes, sliced mozzarella, and fresh basil leaves on a platter. Drizzle with the remaining olive oil and balsamic glaze. Season with salt and pepper to taste. Place the marinated chicken breasts in an oven safe dish and roast for 25 30 minutes, or until fully cooked and reaching an internal temperature of 165°F (74°C). Remove from the oven and let rest for a few minutes before slicing.
Chef’s Insight
The key to a successful dish is in the balance of flavors and textures. This recipe achieves that by combining the creamy mozzarella, juicy tomatoes, and tender chicken with the crispy garlic-herb marinade.
Notes
Feel free to adjust the seasonings to your liking. The key is to strike a balance between the bold flavors of the marinade and the fresh, simple ingredients of the Caprese salad.