Chicken Pesto Zucchini Recipe + a Cookbook Giveaway!

I was so excited when this cookbook came in the mail! Who doesn’t want a simpler life in the kitchen? The whole premise behind One Pot Paleo is that we often have to use multiple pots and pans when putting together a meal, and there is an easier way! I am all about making my life easier, and if it means less dishes too, all the better! 

Today I’m going to share with you an amazing recipe from One Pot Paleo – Chicken Pesto Zucchini!

Do you want to win a copy of One Pot Paleo? Check out my Instagram post for your chance to win!

Zucchini has become a popular vegetable to turn into noodles thanks to tools such as the spiralizer and julienne peeler. It may look like a lot before cooking, due to its high water content, but it shrinks in half so don’t skimp on the zucchini. Dress it up with sun-dried tomato pesto so fresh and aromatic you’ll want to eat it on its own.

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Chicken Pesto Zucchini Recipe + a Cookbook Giveaway!

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Servings

MetricUS Imperial

Ingredients

• Basil and Sun-Dried Tomato Pesto
• 6 oz basil leaves
• ¼ cup raw pine nuts toasted
• 3 TBSP sun-dried tomatoes
• 2 cloves garlic
• ½ tsp black pepper
• ½ tsp sea salt
• ½ cup extra virgin olive oil
• 1 ½ lb zucchini spiralized
• 1 TBSP ghee
• 1/2 lb boneless, skinless chicken breast sliced into bite-sized pieces
• sea salt
• black pepper
• ¼ cup Basil and Sun-Dried Tomato Pesto

Servings MetricUS Imperial Ingredients Basil and Sun-Dried Tomato Pesto 6 oz basil leaves ¼ cup raw pine nuts toasted 3 TBSP sun-dried tomatoes 2 cloves garlic ½ tsp black pepper ½ tsp sea salt ½ cup extra virgin olive oil 1 ½ lb zucchini spiralized 1 TBSP ghee 1/2 lb boneless, skinless chicken breast sliced into bite-sized pieces sea salt black pepper ¼ cup Basil and Sun-Dried Tomato Pesto

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Prepare the pesto by combining the basil leaves, pine nuts, sun-dried tomatoes, garlic, black pepper and sea salt in a food processor, and pulse for 15 seconds. Scrape the sides and pulse again for 30 more seconds while slowly drizzling the extra virgin olive oil. Set aside ¼ cup (60 g) and store the rest in a glass container in the fridge.
2. In a wok over medium heat, add the zucchini and sauté for 2 minutes until soft. Remove from the pan and set aside. Drain the excess liquid from the pan and add ghee.
3. Generously season the chicken pieces with salt and pepper. Fry for 5 minutes.
4. Return the zucchini to the pan and turn off the heat. Add the pesto and mix well to coat
5. the chicken and zucchini with the sauce. Serve immediately.

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