Vegetable Pesto Chicken Over Spaghetti Squash
March 3rd, 2016
Vegetable Pesto Chicken Over Spaghetti Squash
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
Servings:
Units:
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.
