Receta Chicken Pesto Zucchini (from One-Pot Paleo by Paleo Foodie Kitchen)
A copy of this gorgeous cookbook showed up at my doorstop the other day. Getting to review my bloggie friends’ cookbooks is probably one of the favorite parts of my job…and this was no exception! One-Pot Paleo by Jenny Castaneda, founder of Paleo Foodie Kitchen, hits a home-run with this trip-around-the-world of flavors cookbook. Her cooking is influenced by her Filipino heritage and Spanish ancestry as well adaptations of American, Chinese and other Asian cuisines. These recipes have approachable ingredients, are easy to make, and, quite honestly, are very unique and different from some of the standard paleo recipes out there (mine included!). This is a MUST for your cookbook collection.
The following recipe, Chicken Pesto Zucchini, is straight from the pages of One-Pot Paleo (page 89). Some other recipes that are at the top of my list to try are: Austrian Pancake Bites, Shrimp-Stuffed Baked Sweet Potato, and….Pork Belly Stew (right??!).
My father is the cook at their house and he’s pretty adventurous. However, he doesn’t own a spiral veggie slicer yet, so for Father’s Day, I will be getting him one as well as a copy of One-Pot Paleo with this Chicken Pesto Zucchini recipe earmarked. This will easily become a staple meal in our house…I can’t wait to try it with fish or steak or pork!!
Ingredients
PESTO:
- 6 ounces basil leaves
- 1/4 cup raw pine nuts, toasted
- 3 tablespoons sun-dried tomatoes
- 2 cloves of garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- REMAINING INGREDIENTS:
- 1.5 pounds zucchini, spiralized (or julienne)
- 1 tablespoon ghee
- 1/2 pound boneless, skinless chicken breast, sliced into bite-sized pieces
- sea salt
- black pepper
- 1/4 cup Basil and Sun-Dried Tomato Pesto (recipe above)
Directions
Prepare the pesto by combining the basil leaves, pine nuts, sun-dried tomatoes, garlic, black pepper and sea salt in a food processor, and pulse for 15 seconds. Scrape the sides and pulse again for 30 more seconds while slowly drizzling the extra virgin olive oil. Set aside 1/4 cup and store the rest in a glass container in the fridge.
In a wok over medium heat, add the zucchini and sauté for 2 minutes until soft. Remove from the pan and set aside. Drain the excess liquid from the pan and add ghee. Generously season the chicken pieces with salt and pepper. Fry for 5 minutes.
Return the zucchini to the pan and turn off the heat. Add the pesto and mix well to coat the chicken and zucchini with the sauce. Serve immediately.
Enjoy!