Arugula Pesto Chicken
Servings: 4
Preparation Time: 30 minutes
Ingredients:
Chicken:
- 4 small chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasonings
- 1 teaspoon minced garlic
Arugula Pesto:
- 4 cups fresh arugula
- 1 cup fresh basil
- 1/4 cup pine nuts
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 2 Roma tomatoes, thinly sliced
- 4 cups cooked zucchini pasta*
Directions:
In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings, and minced garlic. Toss to coat.
Grill chicken breasts over medium heat for about 6–8 minutes on each side or until cooked through. Alternately, you can sauté the chicken breasts in a large skillet over medium heat for about 6–8 minutes on each side.
Meanwhile, combine arugula, basil, pine nuts, garlic, and salt in a food processor. While greens are blending, drizzle in coconut oil. Blend until smooth.
Slice chicken breasts and place over zucchini pasta. Top with arugula pesto and tomato slices. Sprinkle a little Parmesan cheese, if desired.
*Make your own zucchini pasta using a julienne peeler, vegetable peeler or mandolin.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!
