Is there anything easier? This creamy and spicy baked chicken with feta is a good low-carb lunch, but also something you can make for dinner after work.
Baked dishes don’t always have to be fancy and complicated. Instead of pasta or potatoes, this low-carb recipe uses chicken, tomatoes, and feta. Everything is topped with a spicy pesto sauce. The taste is simply heaven! And the preparation is very easy.
Baked chicken with feta and cheese au gratin
2 tablespoons of olive oil
2 cloves of garlic
400 g of chicken breast fillet
200 g cocktail tomatoes
100 g of feta cheese
100 g grated light cheese (for gratin)
For the pesto sauce
100 g of cream cheese
50 ml of chicken stock
1 spoon of red pesto
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of dried oregano
1 First heat the oven to 200 degrees. Finely chop the horseradish, cut the chicken into bite-sized pieces, and dice the feta. Cut the cocktail tomatoes in half.
2 Put olive oil in a baking dish, add diced garlic, pieces of chicken, feta and cherry tomatoes and mix everything.
3 Then put the baking dish in the oven for about 20 minutes.
4 Meanwhile, put all the ingredients for the sauce in a small saucepan and cook until the cream cheese melts and the sauce thickens a little.
5 After 20 minutes, remove the baking dish from the oven, evenly pour the sauce over its contents and sprinkle with grated cheese. Return the entire contents to the oven and bake for another 10 to 15 minutes, until the cheese is golden brown.
6 Serve warm, for example with toasted bruschetta.