Whole30 Chicken Pesto Pasta
Prep time
Cook time
Total time
Serves: 4
  • Chicken Breast 4 each
  • Avocado Oil 1 TBSP
  • Dried Oregano 1 TSP
  • Dried Sage 1 TSP
  • Dried Thyme 1 TSP
  • Zucchini/Courgette, Spiralized 2 Large or 4 Small
  • Sundried Tomatoes, Drained and Chopped 1 cup (55 g)
  • Marinated Artichokes, Drained and Chopped 1 cup (170 g)
  • Dairy Free Pesto - Recipe Here
  1. Preheat the oven to 350 F / 180 C and line a baking sheet with foil
  2. Drizzle half the avocado oil on the pan and then top with the chicken breast and drizzle the remainder on top.
  3. Sprinkle the oregano, sage, and thyme evenly over the chicken breasts.
  4. Cook for about 15-20 minutes or until cooked through.
  5. Meanwhile, prepare your pesto according to the recipe and then place the pesto in a large mixing bowl.
  6. Spiralize your zucchini/courgette and drain/chop the sundried tomatoes and artichokes, placing all the ingredients into the mixing bowl.
  7. Use tongs or a spatula to toss the ingredients to combine well, coating the zoodles/courgetti with the pesto and then separate the mixture evenly on four plates.
  8. Once the chicken is finished, slice and layer over the top of the pasta dishes and enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/01/30/consistent-whole30-chicken-pesto-pasta/