Keto Chicken And Mozzarella Bowl Recipe

About this recipe

A delicious and satisfying keto-friendly dinner featuring tender chicken, creamy mozzarella, and fresh arugula, all tossed in a flavorful basil pesto.

Ingredients

• 180 g Greentokri Basil Pesto
• 250 g Zucchini Green
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g Kale Leaf
• 200 g Organigram Chia Seeds

Instructions

1. 1. Bring a large pot of salted water to a boil. Add the thin slices of zucchini and cook for 2-3 minutes until just tender. Drain and set aside.
2. 2. In a large pan over low heat, combine 7 oz of Brik Oven Whey Ricotta Cheese, 2 oz of Greentokri Basil Pesto, and a sautéed mixture of kale. Stir gently until the cheese is heated through and creamy.
3. 3. Add the cooked zucchini slices to the pan and toss to coat them evenly with the ricotta and pesto mixture.
4. 4. Remove the pan from heat and gently fold in 3.5 oz of kale until slightly wilted.
5. 5. Divide the mixture between serving bowls and top each with chia seeds. Serve immediately.