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Paleo Lemon Chicken with Pesto Zucchini Pasta

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Paleo Lemon Chicken with Pesto Zucchini Pasta
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 4
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You don't have to be on a gluten-free or paleo diet to enjoy this healthful, summery meal.

Ingredients

4
boneless skinless chicken breasts
1
tablespoon olive oil
1
teaspoon pepper
3/4
teaspoon salt
1/4
cup pine nuts, toasted
3
cloves garlic
1/4
teaspoon salt
3
cups fresh basil leaves
1/4
cup olive oil
6
medium zucchini
2
tablespoons lemon juice

Directions

  • 1 Heat oven to 325°F. In large bowl, toss chicken breasts with 1 tablespoon olive oil, pepper and 3/4 teaspoon salt. Heat 10-inch ovenproof skillet over medium-high heat until hot. Add chicken breasts and cook, without moving, 3 to 5 minutes or until brown. Turn breasts, and immediately transfer pan to oven.
  • 2 Bake 20 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3 Meanwhile, in food processor or blender, place pine nuts, garlic and 1/4 teaspoon salt. Cover; process until combined. Add basil; process to chop roughly. Scrape down sides of processor with spatula. With processor running, slowly add 1/4 cup olive oil, and continue to process until thoroughly combined. Set aside.
  • 4 Cut ends off each zucchini. Using vegetable peeler, peel all 4 sides of the zucchini into long strips, looking like the pappardelle pasta shape. Turn zucchini to the next side when you reach the seeds. Discard the seedy core of the zucchini.
  • 5 Remove chicken from oven; transfer chicken to a plate. Drizzle lemon juice evenly over chicken and allow to rest, covered with foil, 5 minutes.
  • 6 Place pan with juices on stovetop over high heat (be careful of hot handle); heat juices to boiling. Add zucchini. Toss 4 to 5 minutes or until all liquid evaporates. Turn off heat; add pesto from food processor to pan, and toss to coat.
Tips  

Experiment with different kinds of pesto by switching up the herbs and nuts. Go Thai with cilantro, peanuts and sesame oil. Or try arugula with walnuts, or sage with pecans.

For even more succulent chicken breasts, brine them before searing and roasting.

To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
240
)
Daily Value
Total Fat
27g
42%
(
Saturated Fat
4 1/2g
22%
,
Trans Fat
0g
)
Cholesterol
75mg
24%
Sodium
690mg
29%
Potassium
1110mg
32%
Total Carbohydrate
13g
4%
(
Dietary Fiber
4g
17%
,
Sugars
8g
)
Protein
32g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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