Dinner Combo - Arugula Pesto Chicken with Sweet Potato Zoodles and Green Beans Skillet
Prep time
Cook time
Total time
Author: Eat Holistic LLC
Recipe type: Dinner
Serves: 6 servings
Ingredients
Arugula Pesto Chicken Thighs
- 8 skinless chicken thighs
- 3 cups packed arugula greens
- ¼ cup extra-virgin olive oil
- 2-3 garlic cloves, minced
- ¼ cup pine nuts (cashew nuts will also work)
- 1 tsp sea salt (or more to taste)
- 1 TBSP Paprika, ground
- 10 swirls with the Black Pepper mill
- olive or avocado oil for oiling the baking dish
Sweet Potato Zoodles
This can be really convenient if you buy ready-spiralized sweet potatoes. My favorite fast food option! Or else you spiralize them yourself using a separate gadget called the spiralizer. You can find a good functioning one for under $30.
- 1 packet or 4 cups spiralized sweet potatoes
- olive oil for the skillet
- sea salt and black pepper to taste
- 6-8 shakes of the Adobo spice blend from Frontier Co-op
Green Bean Skillet
- Enough green beans to fill a large skillet (1-2 packets or 4-5 handfuls)
- 1 carton of plum baby tomatoes, sliced
- 2 garlic cloves, minced
- 1 bunch green onions, sliced
Instructions
Arugula Pesto Chicken Thighs
- Oil a glass casserole dish
- Place chicken thighs next to each other in 1 layer
- Blend all pesto ingredients in a blender, add water if mixture is too thick and pour over chicken thighs
- Bake in a pre-heated oven at 350d F until thighs are just no longer pink, approx 30-40 minutes
Sweet Potato Zoodles
- Heat oil gently in a skillet, add zoodles and all spices and gently stir fry for about 10 minutes under medium-low heat. May need to add more oil of the zoodles look dry
Green Bean Skillet
- Wash the beans and drip dry
- Slice the baby tomatoes in half
- Slice the green onions
- Heat oil in skillet and gently fry the garlic under low heat
- Add all other ingredients and simmer gently under medium-low heat until beans are tender but still crisp to the bite
