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| Arugula Pesto Chicken |
| photo by recipe author |
Servings: 4
Preparation Time: 30 minutes
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*
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 saute 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!
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