Walnut Pesto Chicken with Zucchini Noodles

Grain Free. Dairy Free. Soy Free. Low Carb. AMAZING!

This is one of my favorite meals, hands down, so I'm very excited to share it with you! Now that Spring is in full swing and I can get my hands on some fresh, organic basil, zucchini and tomatoes - I just had to whip up a batch of pesto and make this recipe this week! I LOVE pesto - its a really versatile, healthy condiment that you can use as a sandwich spread or as a sauce/light accent of flavor to sauteed or roasted vegetables, poultry, fish and even some cuts of red meat.

This meal is also one of the meals in our 4 Week Detox Diet and I'm just about to start week 4 so the timing was perfect. This dish melts in your mouth and fills you up - its packed with healthy fats and nutrient dense ingredients and is bursting with super food flavor! While many traditional pesto's use pine nuts, we designed this recipe around walnuts which are loaded healthy fats and have left out the Parmesan cheese - trust me, you won't even miss it in this dish! Like many of the meals in our 4 Week Detox Diet/Spring Cleanse Eating Plan this meal will become a family favorite that you will enjoy regularly for a weeknight meal or dinner party! Check it out friends...

Walnut Pesto Chicken with Zucchini Noodles & Roasted Tomatoes (PRINT RECIPE)
Serves 4

Ingredients:
3 cups fresh basil
1/3 cup raw walnuts
2 cloves garlic
½ teaspoon salt
¼ cup extra virgin olive oil
1 ½ pounds of organic, free range chicken breasts, sliced into 2 inch long and ½ inch thick strips
4 medium to large zucchini
1 cup cherry tomatoes, halved
2 tablespoons, divided, plus one teaspoon grapeseed oil
½ teaspoon dried oregano
Pinches of salt and pepper
¼ cup Parmesan cheese, shredded (optional for those who are dairy eaters - but you won't miss this ingredient if you are dairy free - I promise!)

Directions:

1. Use a spiral slicer, mandolin or vegetable peeler and slice zucchini into noodles or ribbons.
2. Lay zucchini noodles out on a tea towel or paper towel and sprinkle lightly with salt, then let them sit to sweat out their moisture while you prepare the rest of the meal.
3. Make your pesto by placing walnuts in your food processor and processing until fine. 
4. Then add garlic, ½ teaspoon salt, and basil and process again while slowly drizzling in the olive oil while your machine is running until you reach your desired consistency. You may not use all the olive oil or you may need a little more – just use your judgment.
5. Pour pesto into a large bowl and set aside.
6. Preheat oven to 400 degrees and line a small rimmed baked sheet with parchment paper.
7. Place your tomatoes onto the baking sheet, drizzle with 1 teaspoon grapeseed oil and sprinkle with a pinch of salt and pepper. Then place in the oven to roast for about 10-12 minutes.
8. Heat 1 tablespoon grapeseed oil in a large skillet over medium-high heat, then add chicken strips and sprinkle with salt, pepper, and oregano. 
9. Cook chicken for 8-12 minutes, flipping once, until fully cooked and lightly browned.
10. Once you have your chicken started, heat a separate wok or large skillet over medium heat and add your zucchini noodles, then pour 1 tablespoon grapeseed oil on top and toss to coat well.
11. Saute noodles for 5-10 minutes or until tender but not soggy. 
12. When chicken is done, add it to the bowl with your pesto and toss until all chicken is well coated in pesto. 
13. To serve, place ¼ of noodles on each of 4 plates, top with ¼ of chicken pesto and sprinkle with roasted tomatoes and Parmesan (optional - for those that tolerate dairy).

TIME SAVING TIPS: You can make the pesto ahead of time - it will stay good in the fridge for up to 3-4 days - I always make a double batch and place half in the freezer in an airtight container to unfreeze for another meal down the line. The top of the pesto will brown a bit if you make it ahead of time -this is normal, just give it a good stir and you will see the rest is a fresh, bright green color.

Additionally, you can spiral cut your zucchini noodles, let them sweat out their moisture and then place them into a container in the fridge 1-2 days in advance.  Some grocery stores like Whole Foods even sell pre-spiraled zucchini noodles as well to save you time. 

You can also use leftover pesto chicken (if you didn't devour all of it!) inside a wrap or mixed into a romaine or arugula salad with fresh tomatoes and veggies for an awesome lunch! Enjoy!

Eat. Drink. And Be Happy Friends.

~Billie