July 9, 2015
Paleoista’s Paleo Pesto Chicken on Carrot and Zucchini Noodles
Paleoista’s Paleo Pesto Chicken on Carrot and Zucchini Noodles
Author: Nell Stephenson
Recipe type: Chicken
Cuisine: Paleoista
A simple prep for dinner, which may be even better the next day for leftover lunch. Easy and quick but far from boring!
Ingredients
- 2 cups loosely packed fresh basil leaves
- 2 cloves garlic (or more, to taste!)
- ¼ cup sprouted raw walnuts
- ¾ cup extra virgin olive oil
- 2 pasture-raised bone in, skin on chicken breasts
- 2 large carrots
- 2 large zucchini
- Juice from ½ freshly squeezed lemon
- Freshly ground black pepper, to taste
Instructions
- Combine basil, garlic, walnuts, and olive oil in food processor and whiz to combine.
- Divide mixture in half, reserving one in fridge, tightly covered.
- Rinse, then thoroughly dry chicken breasts.
- Use remaining half of pesto mixture to rub under skin and all over chicken.
- Place in glass dish and let marinate in refrigerator 6 – 12 hours.
- Remove chicken and reserved mixture from refrigerator and let come to room temperature for 30 minutes.
- Preheat oven to 450°.
- Wash carrots and squash.
- Using spiralizer tool, create ribbons of both vegetables
- Place ribbons in large, flat bowl and toss with lemon juice.
- Place chicken breasts, skin side down, on wire rack and cook roughly 30 minutes, flipping over half way.
- Check to see that internal temperature has reached 150F prior to removing from oven.
- Remove from rack, place on plate and tent with foil for 10 – 15 minutes, testing to make sure the temperature has reached 160F.
- Reduce oven temperature to 300°.
- While chicken rests, toss remaining sauce with noodles and place in oven just until warm.
- Serve together with freshly ground pepper, to taste.
