Pesto Chicken with Arugula 2.jpg

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.

5 from 2 votes
Pesto Chicken with Arugula 2.jpg
Print Recipe

Baked Chicken Arugula Pesto with Spaghetti Squash

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 177kcal
Author: AndreAnna McLean

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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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: AndreAnna McLean Dairy Free Gluten-Free Magazine Squash
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