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New Orleans, Louisiana

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Pistachio Pesto Chicken

Paleo | Whole 30 | Gluten Free

Serving Size 3
Total Time 40 Minutes

Ingredients

Instructions

To make pesto:

Mix all ingredients in a blender or food processor.

To make dish:

Preheat oven to 400 and bake chicken until fully cooked.

Heat a pan with oil on medium heat, add tomatoes and season with salt.

Cook cover until tomatoes have popped. Once fully cooked use the back of a wooden spoon to pop remaining tomatoes.

Add in asparagus and cook for 3 minutes (do not over cook).

Then add in raw zoodles. Cook for another 2-3 minutes.

Lastly, add in 4-5 big spoonfuls of pesto and sliced chicken.

Season with salt and pepper.

Topped with additional pesto, salt, and pepper

Base:

2 chicken breast

1 container cherry tomatoes

2 zucchini, zoodled

1/2 bunch asparagus, chopped

2 tbsp extra virgin olive oil

salt and pepper, to taste

Pistachio Pesto:

2/3 cup pistachios

1 cup basil leave, tightly packed

1 clove garlic

1 tsp salt

1 1/2 tbsp nutritional yeast

1 tbsp tahini

1/2 cup extra virgin olive oil

1 lemon, juiced

1 lemon, zested

tips & tricks

Need to save time?

Buy pesto - my favorite is Trader Joe's cashew pesto

Buy zuchinni already zoodled 

Replace cherry tomato step with a can of diced tomatoes

Pesto sauce can be used as a dip for veggies, topping on salad, spread on toast.

It is so delicious you will eat it plain on a spoon!