Paleoista’s Paleo Pesto Chicken on Carrot and Zucchini Noodles

Paleoista’s Paleo Pesto Chicken on Carrot and Zucchini Noodles
Recipe type: Chicken
Cuisine: Paleoista
A simple prep for dinner, which may be even better the next day for leftover lunch. Easy and quick but far from boring!
  • 2 cups loosely packed fresh basil leaves
  • 2 cloves garlic (or more, to taste!)
  • ¼ cup sprouted raw walnuts
  • ¾ cup extra virgin olive oil
  • 2 pasture-raised bone in, skin on chicken breasts
  • 2 large carrots
  • 2 large zucchini
  • Juice from ½ freshly squeezed lemon
  • Freshly ground black pepper, to taste
  1. Combine basil, garlic, walnuts, and olive oil in food processor and whiz to combine.
  2. Divide mixture in half, reserving one in fridge, tightly covered.
  3. Rinse, then thoroughly dry chicken breasts.
  4. Use remaining half of pesto mixture to rub under skin and all over chicken.
  5. Place in glass dish and let marinate in refrigerator 6 – 12 hours.
  6. Remove chicken and reserved mixture from refrigerator and let come to room temperature for 30 minutes.
  7. Preheat oven to 450°.
  8. Wash carrots and squash.
  9. Using spiralizer tool, create ribbons of both vegetables
  10. Place ribbons in large, flat bowl and toss with lemon juice.
  11. Place chicken breasts, skin side down, on wire rack and cook roughly 30 minutes, flipping over half way.
  12. Check to see that internal temperature has reached 150F prior to removing from oven.
  13. Remove from rack, place on plate and tent with foil for 10 – 15 minutes, testing to make sure the temperature has reached 160F.
  14. Reduce oven temperature to 300°.
  15. While chicken rests, toss remaining sauce with noodles and place in oven just until warm.
  16. Serve together with freshly ground pepper, to taste.