PESTO PASTA & GRILLED LEMON CHICKEN

I had been wanting to make this dish for a long time. It was worth the wait! This recipe is unique and is made in a few easy steps. It can be made ahead and is freezer friendly. It worked well for a little dinner party. No one missed pasta.  Here is what we do: 

1. Roast the spaghetti squash

 2. Make Pesto

 3. Grill Chicken

4. Assemble

Pesto Pasta & Grilled Lemon Chicken:

Serves 8

2 Roasted Spaghetti Squashes

see how here

6 Boneless, Skinless chicken breasts

1/2 tsp each: salt, pepper, garlic powder, 

onion powder, dried oregano

1 lemon

1 full recipe for Paleo Pesto (recipe below)

6 fresh basil leaves

Peppadews, for garnish

Start by making your pesto. You will want those flavors to marry in the fridge for a while. See recipe below. Next, roast your spaghetti squash. While that is in the oven, mix together the spices in a small bowl. Preheat your grill. Rub the spice mixture all over your chicken breasts. Grill over indirect heat until cooked through, about 8 minutes on each side. Let the chicken rest, then slice into strips and squeeze the lemon juice on top.  Mix the pesto into the spaghetti squash. Pile the basil leaves in a stack. Roll the stack tightly then slice into little ribbons. Add to the pesto pasta. Top the whole thing with the chicken slices and peppadews. Sprinkle with red pepper flakes to taste!

 

Paleo Pesto

1 c kale

1/4 c broccoli puree

1/4 c walnuts or pecans

2 Tbsp lemon juice

1/2 tsp worchestershire sauce

3 garlic cloves

1 Tbsp red pepper flakes

1/4 c Olive Oil

Salt and Pepper to taste

Add kale, broccoli, nuts, lemon juice, worchestershire, garlic, red pepper flakes and salt and pepper to your food processor and give it a whirl. With the blade running, drizzle in the olive oil and puree until smooth.