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!

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Lemon Basil Chicken Breast:

  • 4 chicken breasts with bone and skin on
  • 1/2 cup basil, chopped
  • 3 cloves garlic
  • 4 tablespoons olive oil
  • 1/2 lemon, zested and juiced
  • Coarse ground salt and pepper
  1. Blend basil, garlic, lemon, olive oil, salt, and pepper in a mini chopper or food processor.
  2. Rub the chopped mixture all over the chicken breasts.
  3. Place chicken in a heavy baking pan, skin side down, and bake for approximately 30 minutes in a preheated 350 degrees F oven. Turn chicken over and bake about 30 minutes longer.

Kale Pesto Sauce:

  • 1 bunch kale
  • 1/2 bunch spinach
  • 1 large container of basil
  • 1 bunch parsley
  • 4–5 cloves garlic
  • 2–3 lemons
  • 1 cup olive oil
  1. Blend all ingredients, a little at a time, in a blender or food processor.

Zucchini Pasta:

  • 1–2 large zucchini
  • You will need a special tool for this: a spiralizer that turns fresh veggies into noodles. You can get a tabletop spiralizer (well worth the small investment for a gluten-free pasta) or a smaller, hand-held device.
  1. Quickly sauté the zucchini noodles in a hot pan with a little olive oil. Be careful not to overcook, as the zucchini will become watery.
  2. Mix the desired amount of kale pesto with the pasta and arrange on a plate. Place the roasted, sliced chicken breast on top.
  3. If you like, garnish with shaved Parmigiano-Reggiano cheese and halved pear tomatoes.

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