Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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
Ingredients
Ingredients
Pesto Sauce
- 1/2 120 cups ml pine nuts
- 1/4 1.23225 tsp ml sea salt
- 1/2 120 cups ml extra virgin olive oil
- 1 1 cloves garlic minced
- 2 480 cups ml basil chopped
Vegetable Pesto Chicken Over Spaghetti Squash
- 1 spaghetti squash
- 1 zucchini sliced thinly
- 1 1/2 360 cups ml broccoli chopped
- 1 chicken breast
- 1 14.787 tbsp ml extra virgin olive oil
Instructions
Instructions
Pesto Sauce
- Combine ingredients in a blender and blend until smooth and creamy.
- 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.
- Heat a large pan with olive oil over medium heat. Add chicken. Cook for about 5 minutes then flip.
- Right before the chicken is cooked fully through, add pesto, zucchini slices, and broccoli.
- Scrap out spaghetti squash pulp and portion into serving dishes. Top with pesto chicken mixture.
