Baked Chicken Breasts with Zucchini Noodles in Spinach and Walnut Pesto

I made zucchini noodles today and now I am wondering why it took me so long to try them. They were amazing! I could replace spaghetti with zucchini noodles forever and not miss it one bit. Also, they were incredibly easy and cooked super fast. This meal came together so quickly that I barely felt like I had cooked, but it was really tasty and Jeff gave it his stamp of approval. That’s always a win. Check out the recipes below:

Simply the Best Baked Chicken

I used boneless, skinless chicken breasts for this, but you could absolutely use bone-in chicken. You’d just need to adjust your cooking time. Usually bone-in chicken tends to take a little longer to cook. Just make sure that the juices are running clear when you puncture the chicken to be sure it is done.

4 boneless, skinless chicken breasts

2 Tbsp avacado oil

Salt

Pepper

In a skillet, heat the avacado oil over medium high heat until warm. Make sure to swirl it around to coat the entire skillet. 

Season chicken breasts with salt and pepper. Place in the skillet seasoned side down. Season the other side with salt and pepper. 

Cook for about 3-4 minutes, until browned. Flip the chicken and cook on the other side for an additional 3-4 minutes. 

Transfer to a 400 degree oven and bake for 25 minutes. 

Browning the chicken in the skillet first makes such a huge difference in how flavorful this chicken is! Having that crispy, browned crust makes it so savory!

Spinach and Walnut Pesto

1 1/2 cups finely packed spinach

1/2 cup fresh basil

2 cloves of garlic, minced

1/2 cup toasted walnuts, chopped

Juice of 1 lemon

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup olive oil

Combine the spinach, basil, walnuts, garlic, lemon juice, salt, and pepper in a blender or food processor. Drizzle in olive oil until you reach the desired consistency. 

Put It All Together

Spiralize 3-4 large zucchini using a vegetable spirializer like this one. Sauté the noodles on medium high heat in avacado oil with a little salt and pepper for about 3-4 minutes or until tender. Add two tablespoons of pesto to the noodles and toss until coated.

Serve with sliced chicken breasts and toasted walnuts for garnish. 

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