Pistachio Pesto Chicken
Paleo | Whole 30 | Gluten Free
Serving Size 3
Total Time 40 Minutes
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
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
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!