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!
Ingredients
Pesto Sauce
- 1/2 cup 120.00 ml pine nuts
- 1/4 tsp 1.23 ml sea salt
- 1/2 cup 120.00 ml extra virgin olive oil
- 1 cloves garlic minced
- 2 cups 480.00 ml basil chopped
Vegetable Pesto Chicken Over Spaghetti Squash
- 1 spaghetti squash
- 1 zucchini sliced thinly
- 1 1/2 cups 360.00 ml broccoli chopped
- 1 chicken breast
- 1 Tbsp 14.79 ml extra virgin olive oil
Instructions
- 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.
