Paleo Vegan Pesto with Chicken and Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1 lb. boneless skinless chicken breast
- 1 tbsp coconut oil (organic unrefined)
- For the vegan pesto :
- 2 cups tightly packed fresh basil.
- 1/2 cup walnuts or pine nuts.
- 2 cloves garlic, roughly chopped.
- 1/2 cup extra-virgin olive oil.
- 1 pinch sea salt and freshly ground pepper, plus more to taste.
- 1 tablespoon lemon juice.
3 tablespoons nutritional yeast
Directions
1) Preheat the oven to 400 F, and line two baking sheets with parchment paper
2) Bake the spaghetti squash for about 35min, until tender with a fork.
3) While the spaghetti squash is baking, add the chicken breast to the other baking sheet. Add the coconut oil to the chicken and season with salt. Bake in the oven for 20-25 minutes or until a thermometer reads 160 F.
4) Once the spaghetti squash and chicken are done, scoop the spaghetti squash into a bowl, top with sliced chicken and set aside.
5) For the pesto, add the basil, arugula, olive oil, lemon juice, garlic, and salt to a high-speed blender and blend until smooth.
6) For the Pesto
7) Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground.
8) Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.