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

Vegetable Pesto Chicken Over Spaghetti Squash
Protocol:
Protocol:

Servings

Servings:

4

4

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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
  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.