Overcome Your Gut + Digestive Issues With Ancestral Nutrition
High Protein Grilled Veggie and Chicken Pesto Pasta
AuthorKayley O'BrienPreheat oven to 425 degrees Fahrenheit.
Season chicken breast with salt and pepper and place skin side up on a baking sheet. Bake for about 30 minutes on a rack in the middle of the oven.
The chicken is done when the temperature of the thickest part reads 160 degrees Fahrenheit (It will raise to the recommended temperature of 165 in the rest time) or when a cut produces clear juices, cook longer if the juices are red or pink. Once done, remove from oven and let rest for 5-10 minutes. Test this chicken method
Meanwhile, bring a large pot of salted water to a covered boil over high heat. Once boiling, remove lid, add pasta, and cook for about 12 minutes. You can test for doneness by removing a piece with a fork, running it under cold water, and tasting it. If it's too firm and chewy, it needs more time. If it’s soft yet firm and to your liking, it’s done. Once done, drain and set aside.
Meanwhile, prepare the veggies. Mix all veggies in a bowl with oil, salt, and pepper (I usually use my hands for this). Then heat a grill pan or cast iron skillet over medium high heat. No need to add oil to the pan since you added it to the veggies. Once the pan is hot, add as many veggies as you can without them overlapping (see picture above). If you have a small pan like me, you may need to cook your veggies in a few batches.
Flip veggies when they start to brown, and cook till slightly chard and soft. The veggie’s cooking time varies, so flip and remove from pan as they are ready. When veggies are done, cut them into smaller pieces and transfer to a bowl.
Once the chicken has cooled, remove bones and cut into bite sized chunks.
In a large bowl combine chicken, pasta, veggies, olives, feta, and pesto. Mix well, distribute amongst 2 plates or tupperwares, serve, and enjoy!
Ingredients
Directions
Preheat oven to 425 degrees Fahrenheit.
Season chicken breast with salt and pepper and place skin side up on a baking sheet. Bake for about 30 minutes on a rack in the middle of the oven.
The chicken is done when the temperature of the thickest part reads 160 degrees Fahrenheit (It will raise to the recommended temperature of 165 in the rest time) or when a cut produces clear juices, cook longer if the juices are red or pink. Once done, remove from oven and let rest for 5-10 minutes. Test this chicken method
Meanwhile, bring a large pot of salted water to a covered boil over high heat. Once boiling, remove lid, add pasta, and cook for about 12 minutes. You can test for doneness by removing a piece with a fork, running it under cold water, and tasting it. If it's too firm and chewy, it needs more time. If it’s soft yet firm and to your liking, it’s done. Once done, drain and set aside.
Meanwhile, prepare the veggies. Mix all veggies in a bowl with oil, salt, and pepper (I usually use my hands for this). Then heat a grill pan or cast iron skillet over medium high heat. No need to add oil to the pan since you added it to the veggies. Once the pan is hot, add as many veggies as you can without them overlapping (see picture above). If you have a small pan like me, you may need to cook your veggies in a few batches.
Flip veggies when they start to brown, and cook till slightly chard and soft. The veggie’s cooking time varies, so flip and remove from pan as they are ready. When veggies are done, cut them into smaller pieces and transfer to a bowl.
Once the chicken has cooled, remove bones and cut into bite sized chunks.
In a large bowl combine chicken, pasta, veggies, olives, feta, and pesto. Mix well, distribute amongst 2 plates or tupperwares, serve, and enjoy!
Notes
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
