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
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.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
