lemon basil chicken with zucchini pasta
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.
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