Pistachio Pesto Chicken

Source: paleomg.com
Course: Dinner
Preperation time: 20min
Cooking Time: 25min
Serves: 3

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Fresh Garlic Clove 0 0 1 1 0 0 3 3
1 To Taste Pepper 0 0 0 0 0 0 0 0
2/3 Pound Chicken Breast, Cubed 31 31 0 0 4 4 165 165
1 Medium Spaghetti Squash, Halved and Seeds Removed 2 2 18 18 1 1 80 80
1 cup Pistachios 8 8 11 11 19 19 230 230
1 cup Basil Leaves 0 0 0 0 0 0 3 3
2/3 cup Sun Dried Tomatoes, Chopped, No Oil 2 2 7 7 0 0 31 31
1 Fresh Juice of a lemon 0 0 1 1 0 0 3 3
2/3 cup Extra Virgin Olive Oil 0 0 0 0 48 48 420 420
1 To Taste Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 43 38 72 936
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Instructions

  1. Preheat your oven to 425 degrees.
  2. Cut your spaghetti squash in half, lengthwise, use a spoon to scoop out the excess seeds and place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft to the touch.
  3. While your spaghetti squash cooks, put your pistachios in a food processor and pulse.
  4. Then add your garlic cloves and basil and turn food processor on.
  5. While food processor is still on, add your olive oil slowly until your pesto becomes your preference of “thickness” and then add your lemon juice.
  6. Now heat up a large skillet under medium heat with a couple tablespoons of olive oil in it. Add your chicken to the skillet along with some salt and pepper and cook chicken on both sides until almost cooked through, then add your pesto to the pan.
  7. Coat chicken in pesto.
  8. When your spaghetti squash is done cooking and has cooled a bit, use a fork to pull the threads out of the spaghetti squash and place directly into your pesto and chicken pan.
  9. Combine all together.
  10. Add to a bowl, top with some leftover chopped pistachios and sundried tomatoes!
  11. Consume!
Visit paleomg.com for the full instructions.

Notes


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