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Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

Friday, April 25th, 2014

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

Swimsuit season is upon us and staying low carb is a great way to slim down quickly. Carbs (even healthy carbs) can cause inflammation and water retention so I’ve been switching it up with veggie noodles like in this Zucchini Noodle with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken dish. It’s SOOOO good. The chicken is amazing and the pesto is a huge favorite of mine!

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

For the Pecan Crusted Chicken you’ll need:

Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.

You will need 2 large bowls. In the first bowl, add your pecan meal, salt, pepper, spices and mix thoroughly.

In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.

Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the pecan meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.

Bake your chicken and for about 20 mins or until cooked through.

On the same baking sheet you can add your oven roasted tomatoes using this method.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

For the zucchini noodles you’ll need:

  • 4 medium sized zucchini (you could also use yellow summer squash)

Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater

 or food processor.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

Sprinkle you noodles lightly with sea salt and use your hands to toss.

Place your zucchini noodles on a large baking sheet lined with parchment paper or foil, and place in the oven with your chicken for about 5-10 mins. Just enough to heat the noodles and dry them out just a little.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

 For the Spicy Kale Pesto you’ll need:

  • 1/2 cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • juice and zest of 1 lemon
  • 1/2 inch slice of jalapeno, diced
  • drizzle of olive oil, about 2 Tbs
  • sea salt & pepper to taste
  • water as needed

In a food processor, process all ingredients until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

In a large bowl, toss your warm zucchini noodles with pesto until well combined.

Then top with roasted tomatoes and pecan crusted chicken.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

This recipe is great as a low carb meal. You could also sub hard boiled eggs or baked salmon for more protein. It’s also gluten free, dairy free, paleo, low carb, and sugar free so should be suitable for almost anyone! You can use any extra pesto to spread on veggie sandwichessalads

eggs, or toasted Ezekiel bread!

You can see some of my other favorite veggie pasta recipes here and here.

Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken

I hope you enjoy this meal as much as my friends and I did! Pairs great with a light white wine like Pinot Grigio! Happy Friday!

If you want to learn more here’s some great weekend reading:

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Zucchini Noodles with Kale Pesto, Roasted Tomatoes, and Pecan Crusted Paleo Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • ½ cup raw walnuts
  • 5 leaves of kale, stems removed
  • 2 cloves garlic
  • juice and zest of 1 lemon
  • ½ inch slice of jalapeno, diced
  • drizzle of olive oil, about 2 Tbs
  • sea salt & pepper to taste
  • water as needed to blend
  • 4 medium zucchini
  • cherry tomatoes, halved
  • 2-4 organic, skinless chicken breasts
  • 1 cup pecan meal – you could also use coconut flour or leftover almond pulp from making homemade almond milk!!
  • 1 Tbs spices of choice, for this recipe I used organic steak seasoning to give it a more intense flavor.
  • 1 egg, beaten
Instructions
  1. For the Chicken: Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.
  2. You will need 2 large bowls. In the first bowl, add your pecan meal, salt, pepper, spices and mix thoroughly.
  3. In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.
  4. Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the pecan meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.
  5. Bake your chicken and for about 20 mins or until cooked through.
  6. For the pesto: In a food processor, process walnuts, kale garlic, lemon, jalapeno, olive oil, salt and pepper, and water until smooth adding more water as needed to blend. Adjust flavors as needed and set aside.
  7. For the pasta: Use a spiral slicer to slice the noodles into a “spaghetti” shape. If you don’t have a spiral slicer, a vegetable peeler can be used to make long, flat fettuccine style “noodles” or you can shred the zucchini using a grater or food processor.
  8. Sprinkle you noodles lightly with sea salt and use your hands to toss.
  9. Place your zucchini noodles on a large baking sheet lined with parchment paper or foil, and place in the oven with your chicken for about 5-10 mins. Just enough to heat the noodles and dry them out just a little.
  10. In a large bowl, toss your zucchini noodles with pesto until well combined. Then top with sliced tomatoes.

 

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chicken dairy-free Detox 4 Women dinner easy recipes food combining gluten-free kale kid friendly paleo real food recipes tomatoes weight loss wellness zucchini

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