Walnut Pesto Chicken Summer Squash

5 from 1 vote

Baked chicken tops spiralized squash with a homemade walnut pesto in this Walnut Pesto Chicken Summer Squash. A simple 30 minute, HEALTHY meal that's Whole 30 compliant, Paleo, Gluten Free and low calorie friendly!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Diet: Low Calorie

Servings: servings

Calories: 304kcal

Author: Megan Olson

Ingredients

For the Pesto:

1/2 cup walnuts raw
3 cups basil leaves fresh
1 cup spinach
2 tablespoons extra virgin olive oil
1/4 cup lemon juice
2 tablespoons parmesan cheese or nutritional yeast for Paleo or Whole30
Salt and pepper to taste

For the Squash & Chicken:

1 pound chicken breast
6 cups summer squash 4 medium squash
4 slices lemon
1 teaspoon red pepper flakes
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Add chicken breast to a glass baking dish, sprinkle salt & pepper on it and top each with a lemon slice.
Place in the oven and bake 20-25 minutes until completely baked through. While the chicken is baking, spiralize the squash noodles and set aside.
Then add the ingredients for the pesto to a food processor or blender and blend on high until the pesto is smooth.
Heat a skillet to medium heat, add half the pesto the skillet then the squash then the remainder of the pesto. Using a tongs, coat all the squash with the pesto about 2-3 minutes.
Remove from the oven and plate the squash in a bowl with the baked chicken and lemon and sprinkle with red chili peppers.
For leftovers, store chicken and squash pesto in separate containers.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition