Pesto Chicken with Broccoli and Sweet Potato Noodles {Paleo, Whole30}

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Thank you Bertolli® for sponsoring this post. For more information and a store locator, please visit https://www.bertolli.com/oils-and-vinegars/olive-oils/ and be sure to check out Bertolli’s social channels: Facebook and Instagram.

Creating memorable moments as a couple has been a challenge for Adam and I for the past, well, 11 years!

It’s so much less about special nights out, complete with reservations and fancy outfits and MORE about grabbing the time you have – even when it just sort of jumps on you at the last minute.

For example, we realized this year that there’s one night a week where all 3 kids have an activity for a straight hour and we’re actually home alone.

It’s a completely bizarre feeling in the midst of the chaotic school/work week, but it’s great time to just chill, share a meal together, and catch up on details with each other.

And of course, for these rare moments it’s essential to be able to whip up something quick and delicious, and, again, quick! And for those times, it’s awesome to have a bottle of Bertolli® Organic Extra Virgin Olive Oil around for its versatility when cooking!

Bertolli Organic Extra Virgin Olive Oil has more than 150 years of expertise and passion for creating the world’s best olive oil. Bertolli is the key ingredient to simple, delicious and healthy cooking!

The robust flavors are full of character to accompany fresh and natural ingredients, and it’s the hero of my pesto chicken dish!

Bertolli Olive Oil was founded in 1865 in Lucca, Italy with the vision of Francesco Bertolli and his core belief that “simplicity is the essence of great tasting food.”

Bertolli Organic Extra Virgin Olive Oil has a naturally full-bodied, fruity flavor. It’s derived from the first extraction of the olive with no additional refining or processing, which makes it ideal for using straight from the bottle on salads, pasta, marinades, soups and sauces, or to make an outrageously tasty dip (like a pesto!).

No cheese required – the balance of flavors with the olive oil makes it perfect and simple, as is.

One of my absolute favorite things to make with olive oil, is pesto! I just can’t seem to get enough.

Between how simple it is to make (just blend it up!) and how TASTY it turns every single thing it touches, pesto is definitely a paleo go-to for me. A paleo hero, I might even say!

Or one of them, at least!  I know you all know how much I love my sweet potatoes, too…

So, it’s a good thing pesto and sweet potatoes go together like salt and pepper 🙂

One thing I LOVE about pesto (besides the fact that I love it) is that my picky husband Adam loves it too. He is the main reason all my recipes seem to go over well with picky eaters – he wins the picky eating contest, hands down, and needs to approve (most) of what I make.

Anyway, when we actually find these moments to share a meal together sans little ones, a pesto chicken dish is the perfect thing to prepare so that we’re both happy. Plus, it’s one of the only meals that he can easily prepare with me, which makes everyone happy!

I tweaked my original pesto recipe this time around, and it might be just be tastier than ever.
The ingredients are still simple – nuts (I used walnuts but you can sub in your favorite), lots of garlic, basil, kale, lemon juice, and Bertolli® Organic Extra Virgin Olive Oil.

Although this pesto goes with just about anything from chicken, to salmon to a dip or spread, I chose to toss it with shredded chicken, broccoli and sweet potato noodles for a healthy paleo and Whole30 meal that both Adam and I are on board with.

In the spirit of making the moment count whenever it’s there for you, we sometimes grab a few minutes on the weekend while the kids are occupied for a 30 minute lunch date.

Or those surprise Thursday nights when we realize we actually have an hour to ourselves! Memorable moments are all about using the time you have, when you actually have the energy, right?!

I know you’re going to love this pesto chicken over broccoli and sweet potato noodles! Let’s grab a loved one, a blender, and some Bertolli® Organic Extra Virgin Olive Oil and make this delicious dish!

Pesto Chicken with Broccoli and Sweet Potato Noodles {Paleo, Whole30}

Pesto Chicken with Broccoli and Sweet Potato Noodles {Paleo, Whole30}

This paleo pesto chicken with broccoli and sweet potato noodles is packed with flavor and super simple to prepare. It’s perfect for weeknight dinners and date nights alike!

Author: Michele Rosen

Servings: 4 servings

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5 from 3 votes

Ingredients

• 1 cup raw shelled walnuts you can sub in a different nut
• 5 cloves garlic
• 3 cups fresh basil leaves
• 2 cups fresh kale or other leafy greens
• 1/2 cup Bertolli® Organic Extra Virgin Olive Oil
• 3 Tbsp fresh lemon juice
• 3/4 tsp sea salt or to taste
• 2 cups cooked shredded chicken breast or about 1 lb uncooked
• 10 oz sweet potato noodles (either store bought or spiralized
• 1 Tbsp Bertolli® Organic Extra Virgin Olive Oil to sauté
• 1 cup broccoli florets lightly steamed

Instructions

1. First, prepare the pesto. Combine walnuts, garlic, basil leaves, kale, olive oil, lemon juice, and salt in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed. Set aside.
2. Heat a large skillet over medium heat and add the 1 Tsp olive oil. Once hot, add sweet potato noodles and cook, stirring occasionally to avoid over browning, for about 1 minute. You can cover the skillet to soften them more, if desired.
3. Place sweet potato noodles in a serving bowl and top with the steamed broccoli, cooked chicken, and as much pesto as desired. You can also toss the pesto with the chicken first, and then serve over the broccoli and sweet potatoes.
4. Serve right away. You will likely have leftover pesto - store covered in the refrigerator for up to 3 days. Enjoy!

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For more information and a store locator, please visit Bertolli.com and be sure to check out Bertolli® ’s social channels: Facebook and Instagram.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.