Preheat the oven to 180˚C (350˚F)
Heat a large frying pan with the coconut oil and season the chicken. Bake the chicken until golden and cooked. Divide the chicken over the tins you're using.
Mix the eggs with the pesto, coconutmilk, spices, baking powder, flax seed, chufa and the fresh herbs.
Divide over the tins and finish with some of the chopped olives on top.
Place in the oven for around 30 minutes or until golden and cooked
If you want even less carbs, swap out the chufa for almond flour.
This recipe is from In Simone's Kitchen