Watercress Pesto Spaghetti
Watercress stands in for basil in this herby pesto full of fresh garlic, heart-healthy walnuts, and Vitamin-K rich watercress!
Prep Time: 10 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 26 minutes minutes
Course: dinner, Lunch, Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: Chicken
Servings: 4 meals
Calories: 537kcal
Author: Meal Prep on Fleek
For Pesto
- ⅓ cup olive oil
- 2 cups loosely packed watercress
- ¼ cup walnuts
- ¼ cup grated Parmesan cheese
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
For Serving
- 8 oz. gluten free spaghetti
- 1 lb boneless/skinless chicken breasts 4-4 ounces breasts
- Sea salt and black pepper to taste
- 1 cup watercress for topping
Cook spaghetti according to package directions.
While spaghetti cooks, heat a cast iron grill pan over medium heat and lightly grease with olive oil.
Season chicken breasts with sea salt and black pepper and place onto grill.
Grill 8 minutes on each side. Place on cutting board and slice chicken.
Combine ingredients for the pesto in a food processor and pulse until thoroughly combined.
Drain pasta and toss with ½ of the pesto.
Divide between 4 MPOF black containers and top with watercress and sliced chicken.
Spoon remaining pesto over chicken and Enjoy!
Serving: 1meal | Calories: 537kcal | Carbohydrates: 33.3g | Protein: 52g | Fat: 28g | Fiber: 5.6g