Pan-Seared Chicken with Pesto and Spinach
with zucchini noodles / roasted asparagus
A good sauce made ahead of time is our (not so) secret weapon for an easy, flavorful dinner. This bright, homemade pesto is the perfect companion for pan-seared chicken and fresh summer vegetables.
Smarts: You can serve the roasted asparagus on the side as indicated here, or chop it into smaller pieces and fold it into the zucchini noodles if you prefer. It will be delicious either way!
Ingredients
- Pine nuts - 2 Tbsp (sub walnuts or pecans)
- Garlic - 1 clove , peeled
- Basil leaves, fresh - 1 1/2 oz
- Lemon juice - 2 tsp
- Oil, olive - 3 Tbsp
- Garlic - 2 cloves , minced
- Zucchini - 1 lb , turned into noodles with a spiralizer, peeled into thin strips, or cubed
- Baby spinach - 5 oz , roughly chopped
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Italian seasoning - 1 tsp
- Paprika - 1/2 tsp
- Garlic powder - 1/2 tsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Lemon juice - 1 tsp
- Red pepper flakes (opt) - for serving
- Asparagus - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 tsp
Prep
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Make pesto - Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves (portion for pesto). Place nuts, garlic, basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Garlic / Zucchini / Spinach / Asparagus - (If prepping right before cooking, get oven heating first.) Mince garlic (portion for chicken). Turn zucchini into noodles using a spiralizer, peel into strips, or chop into cubes. Prep spinach and asparagus as directed. Store everything separately. (Can be done up to 3 days ahead)
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Chicken - Halve chicken lengthwise to thin. Season chicken with Italian seasoning, paprika, garlic powder, and some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Make
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Heat oven to 400F / 204C degrees. Spread asparagus out onto a baking sheet and toss with cooking oil (portion for asparagus) and some salt and pepper.
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Heat a deep saute pan with first portion of cooking oil (portion for chicken) over medium-high heat. Add chicken to heated oil and sear until golden brown and cooked through, 2 to 4 minutes per side. Set chicken aside and cover to keep warm. Wipe out the pan and return it to the stove.
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While chicken cooks, place the asparagus in the oven and roast until just tender and beginning to brown in places, ~10 minutes, shaking the pan halfway through cooking.
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Add second portion of cooking oil (portion for chicken) to the saute pan. Add garlic (portion for chicken) to heated oil and saute until golden and fragrant, 1 to 2 minutes. Add zucchini noodles with a pinch of salt and saute for 1 to 2 minutes until garlic is fragrant. Add spinach and saute until spinach is just wilted, ~2 minutes more.
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Fold in the pesto and saute until everything is combined and heated through, ~1 minute more. If the sauce seems too thick, add a small splash of water or olive oil to loosen it. Remove pan from heat and stir in lemon juice (portion for chicken). Taste and season with some salt and pepper.
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When asparagus is finished, toss with lemon juice (portion for asparagus).
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Slice the chicken.
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Divide zucchini noodles and spinach among serving plates and top with sliced chicken and red pepper flakes (if using). Serve with asparagus on the side. Enjoy!
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