- 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
Preparation
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.
