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Vegetable Pesto Chicken Over Spaghetti Squash

January 12th, 2017

Vegetable Pesto Chicken Over Spaghetti Squash

Vegetable Pesto Chicken Over Spaghetti Squash

This Vegetable Pesto Chicken Over Spaghetti Squash is a delicious, grain-free alternative to any pasta dish. It’s a standard in my household–I hope you love it too!

 

 

Vegetable Pesto Chicken Over Spaghetti Squash

Vegetable Pesto Chicken Over Spaghetti Squash

Servings:

Units:

Ingredients

  • Pesto Sauce
  • 1/2 cup pine nuts
  • 1/4 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic minced
  • 2 cups fresh basil chopped
  • Vegetable Pesto Chicken Over Spaghetti Squash
  • 1 spaghetti squash
  • 1 zucchini sliced thinly
  • 1 1/2 cups broccoli chopped
  • 1 chicken breast
  • 1 Tbsp extra virgin olive oil

Instructions

    Pesto Sauce
    1. Combine ingredients in a blender and blend until smooth and creamy.
    1. Preheat oven to 350 degrees F. Cut spaghetti squash in half lengthwise and place face down on a baking dish greased with olive oil. Let cook for about 45 minutes or until soft.
    2. Heat a large pan with olive oil over medium heat.  Add chicken. Cook for about 5 minutes then flip. 
    3. Right before the chicken is cooked fully through, add pesto, zucchini slices, and broccoli.
    4. Scrap out spaghetti squash pulp and portion into serving dishes. Top with pesto chicken mixture.

     

     

    Vegetable Pesto Chicken Over Spaghetti Squash

    March 3rd, 2016

    Vegetable Pesto Chicken Over Spaghetti Squash

    Vegetable Pesto Chicken Over Spaghetti Squash

    Servings:

    Units:

    Ingredients

    • Pesto Sauce
    • 1/2 cup pine nuts
    • 1/4 tsp sea salt
    • 1/2 cup extra virgin olive oil
    • 1 clove garlic minced
    • 2 cups fresh basil chopped
    • Vegetable Pesto Chicken Over Spaghetti Squash
    • 1 spaghetti squash
    • 1 zucchini sliced thinly
    • 1 1/2 cups broccoli chopped
    • 1 chicken breast
    • 1 Tbsp extra virgin olive oil

    Instructions

      Pesto Sauce
      1. Combine ingredients in a blender and blend until smooth and creamy.
      1. Preheat oven to 350 degrees F. Cut spaghetti squash in half lengthwise and place face down on a baking dish greased with olive oil. Let cook for about 45 minutes or until soft.
      2. Heat a large pan with olive oil over medium heat.  Add chicken. Cook for about 5 minutes then flip. 
      3. Right before the chicken is cooked fully through, add pesto, zucchini slices, and broccoli.
      4. Scrap out spaghetti squash pulp and portion into serving dishes. Top with pesto chicken mixture.

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