This dish not only tastes and smells heavenly, but it’s healthy as well! The zucchini pasta and kale pesto are a good way to get your kids to eat their greens!


Lemon Basil Chicken

4 chicken breasts

½ cup basil, chopped

3 cloves garlic

4 tbsp olive oil

½ lemon, zested and juiced

Coarse ground salt and pepper

  • Preheat the oven to 350°
  • Blend the basil, garlic, lemon, olive oil, salt and pepper in a food chopper or processor.
  • Rub the chopped mixture all over the chicken breasts.
  • Place chicken in a heavy baking dish, skin side down, and bake for about 30 minutes; turn them over and bake about 30 minutes longer.


While the chicken is baking, prepare the pesto sauce and zucchini pasta.

Kale Pesto Sauce

1 bunch kale

½ bunch spinach

1 large container fresh basil leaves

1 bunch parsley

2-3 lemons, juiced

1 cup olive oil

  • Combine all ingredients, a little at a time, in a food processor or blender.


Zucchini Pasta

*You will need a spiralizer that turns fresh veggies into noodles. Find one wherever kitchen gadgets and appliances are sold (easily found online here).

1-2 large zucchini

1 tbsp olive oil

½ cup shaved Parmigiano-Reggiano cheese (optional)

1 cup pear tomatoes, halved (optional)

  • Quickly sauté zucchini noodles in a hot pan with a little olive oil. Be careful not to overcook, as the zucchini will become watery.
  • Gently mix the desired amount of kale pesto with the pasta and arrange on a plate.
  • Place sliced chicken breast on top, or beside the pasta.
  • If you like, garnish with shaved Parmigiano-Reggiano cheese and halved pear tomatoes.