Ingredients

The following ingredients have 4 Servings
  • 1-1.5lbs chicken breast*
  • 1 small butternut squash, peeled and chopped
  • 2/3 cups blanched almonds (or regular will do)
  • 1-1.5 cups basil
  • 1/2-1 cup olive oil
  • 2 garlic cloves
  • juice of 1 lemon
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste

Instruction

  • Preheat your oven to 400 degrees.
  • Now time to make your pesto. So throw your almonds in the food processor turn on until you get a mealy powder.
  • Then add your basil leaves and turn your food processor back on.
  • Mix the two ingredients together, and while the food processor is still running, drop in your garlic cloves then slowly begin to add your olive oil to help combine.
  • Then add your lemon juice, cayenne pepper, and salt and pepper. Taste to see if you need to add a little extra of anything else.
  • Now pull out a large baking dish, 9×13 would do well but smaller is ok too. Add your chopped butternut squash, chicken breasts, then pour your almond pesto over it. Mix around a bit with the spoon to help coat all sides of the food.
  • Bake for 35-40 minutes or until chicken is cooked through* and butternut squash is tender. Use the “poke with a fork” test to check.