I like chicken and avocado, my husband likes pesto & pasta. Lucky for us we can meet somewhere in the middle with this tasty gluten-free, grain-free, and dairy-free Mediterranean dish.
- Avocado Pesto
- 1/2 avocado
- 1/4th cup of soaked walnuts
- 1 cup of basil leaves packed into the cup
- 2 large cloves of garlic
- juice from 1 lemon
- 2 tablespoons of extra virgin olive oil
- Salt & pepper to taste
- Pasta noodles
- 1 large yellow squash
- Baked Chicken
- 2 organic chicken breast
- 1/2 tablespoon of butter
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 cup of filtered water
- 1 teaspoon of salt
- Few turns of cracked pepper
- 4 artichoke hearts quartered
- 1 roma tomato finely diced
- Chopped parsley
First prepare your chicken since it takes the longest time to make. Preheat your oven to 350. Place your chicken breast in an oven safe container. Add the butter, water and all the seasonings.
Cover with a lid and bake for 40 minutes. You'll know when it's done when the chicken pulls apart easily and is no longer pink.
While your chicken is cooking you can make your pesto and noodles. Add the avocado, walnuts, basil, garlic cloves, lemon juice, extra virgin olive oil, salt and pepper to your food processor and process until almost creamy.
It should come out looking something like this.
Next, make your veggie pasta noodles. Using a veggie julienne peeler, peel the squash lengthwise going around the outside of the squash. When you get to the middle where the seeds are you can stop. The core of the squash doesn't make good noodles because it's full of seeds but it makes a great addition to any soup so save it for later.
Once the chicken is done cooking you can assemble all your ingredients. Garnish with artichoke hearts, diced roma tomatoes and chopped parsley.
Did you try this? If so let me know what you think by leaving a comment in the comment section below.