Dr. B’s Keto Pesto Chicken & Veggie Gratin


  • 1 cup organic heavy whipping cream
  • 2 tbsp green pesto
  • ½ Meyer lemon juiced (I have a tree in the back yard :-))
  • 4 organic chicken breasts, cubed
  • 3 tbsp organic/grass-fed butter
  • 1 cup fresh organic spinach
  • 1 lb organic cauliflower
  • 1 leek or yellow onion
  • 4 oz. cherry tomatoes
  • 6 oz. shredded parmesan cheese
  • Salt and Pepper


  • Preheat the oven to 400°F.
  • Mix cream with pesto and lemon juice. Salt and pepper to taste.
  • Season the cubed chicken with salt and pepper, and sauté in butter until they turn a nice golden brown.
  • Place the chicken in a greased 9 x 13-inch baking dish and pour in the cream mixture.
  • Chop the leek/onion and cherry tomatoes. Chop the cauliflower into small florets.
  • Top chicken with leek, tomatoes, and cauliflower.
  • Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes.
  • Watch the cheese on top, and remove it from the oven when the cheese is golden!
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