Baked Chicken Arugula Pesto with Spaghetti Squash
Choose medium-sized squashes over larger ones. Two medium squashes will serve about 4 people. Preheat the oven to 350ºF. Place the spaghetti squash on a baking sheet and prick all over with the tip of a sharp knife. Bake for about 1 hour or until the squash is tender when pierced with a knife. Remove from the oven. Cut the spaghetti squash in half and scoop out the seeds. Using a fork, rake the flesh of the squash into spaghetti-like strands.
Baked Chicken Arugula Pesto with Spaghetti Squash
Servings: 4 Servings
Calories: 177kcal
Ingredients
- 1 cup packed fresh spinach
- 1 cup packed fresh arugula
- ½ cup salted pistachios shelled
- 1 tablespoon minced garlic
- 3 tablespoons fresh lemon juice
- 1 medium avocado pitted
- Pinch of kosher salt
- ¼ - ½ cup plus 2 tablespoons extra-virgin olive oil divided use
- 4 5-6 ounce chicken breasts
- Cooked spaghetti squash for serving
Instructions
- Preheat the oven to 350ºF.
- Make the pesto by placing the spinach, arugula, pistachios, garlic, lemon juice, avocado, and salt into a food processor. Pulse a few times until blended. Turn the machine on and drizzle in the ¼ - ½ cup of olive oil until a creamy consistency is achieved. Taste and add salt as needed.
- Place the chicken in a large oven-safe baking dish and cover with the pesto. Bake for 30-40 minutes until cooked through and a meat thermometer registers 165ºF.
- Season the cooked spaghetti squash with salt, pepper, and a drizzle of olive oil. Serve topped with the chicken.
Nutrition
Nutrition Facts
Baked Chicken Arugula Pesto with Spaghetti Squash
Amount Per Serving
Calories 177
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Sodium 13mg1%
Potassium 470mg13%
Carbohydrates 10g3%
Fiber 5g20%
Sugar 1g1%
Protein 4g8%
Vitamin A 935IU19%
Vitamin C 13.3mg16%
Calcium 42mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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