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)
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!)
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 Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.