Pesto Chicken with Spaghetti Squash




  • 3 cups fresh basil leaves,
  • 1 1/4 cups whole walnuts
  • 4 cloves of fresh garlic (I have tried this with jarred garlic and it doesn’t have the same taste as fresh!)
  • 2 tbsp lemon juice
  • 1 cup good quality extra virgin olive oil
  • Salt to taste (I use approximately 1/2 tsp)
  • Pepper to taste


Combine basil, nuts, and lemon juice in food processor, start to add the olive oil very slowly as you are processing the mixture.  Add some salt and pepper for taste.  Mix until fully combined and the texture is what you want. Then put into a container and set in the fridge so it can congeal.
Note: I usually double this recipe so I have extra! 🙂



  • 2 breasts of chicken
  • Salt & Pepper
  • 3 tbsp Herbes de Provence
  • 3 tbsp Coconut Oil


Put the chicken on some foil and rub in the salt, pepper & herbes de provence and let sit.  In a frying pan heat up the coconut oil, then add the breasts of chicken and put a lid on it. You will want to sear the chicken on both sides to get a nice golden brown and then reduce the heat and let cook for another 5-10 minutes.  Searing the chicken will help keep the juices in. Once the chicken has been cooked, put it on a cutting board and let the meat rest for about 3 minutes, then cut up the chicken into bite size pieces.  Pull the pesto out of the fridge and put some in a mixing bowl and put the chicken in there as well and thoroughly coat the chicken.

Spaghetti Squash:


Preheat your oven to 400 degrees. Cut the squash long ways and take out the seeds.  coat the squash with oil of your choice (coconut or oil is my favorite) then add your seasoning. I usually use salt, pepper & herbes de provence. Put the squash in the oven and cook for about 40 minutes.  To test the squash run a fork through it and if the squash starts to come out (like angel hair pasta) then its done.

Pull the squash out of the oven and run a fork through it to pull all the meat out.

Presto you are done! Bon Appetit!

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