Walnut Pesto Chicken Summer Squash
Baked chicken tops spiralized squash with a homemade walnut pesto in this Walnut Pesto Chicken Summer Squash. A simple 30-minute, healthy meal!
Servings: 4 servings
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 dairy free
- 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
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.
Notes
- For leftovers, store chicken and squash pesto in separate containers.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 10g | Protein: 24g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 157mg | Potassium: 953mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2185IU | Vitamin C: 44.8mg | Calcium: 113mg | Iron: 2.2mg