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pesto chicken

Macadamia Kale Pesto Chicken and Squash

PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes
SERVINGS 4

INGREDIENTS

For Pesto

  • 2.5 cups loosely packed kale leaves no stems
  • 1/4 cup olive oil
  • 1/4 cup macadamia nuts you could use cashews or almonds
  • 2 cloves fresh garlic
  • 1/4 - 1/2 tsp sea salt

For Chicken

  • 1 lb boneless skinless chicken breasts.
  • 1 delicata squash halved, seeded, and
  • sliced.
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 tsp rosemary
  • 1 tbsp olive oil

INSTRUCTIONS

  1. Combine kale, olive oil, garlic, salt, and lemon in a food processor and process on high for 1 min to break down kale. Add macadamia-nuts and process for an additional 1-2 minutes until smooth.
  2. Preheat oven to 425 F and grease a large skillet with coconut oil. Coat chicken breasts in about 1/3 of the pesto, and save the rest for serving.
  3. Toss squash with olive oil, rosemary, salt, and pepper.

  4. Place chicken breasts in the skillet and add the squash around them. Bake at 425 F for 25-30 minutes, depending on how thick your chicken is.

  5. Enjoy!