The sugar jitters have completely gone away…HALLELUJAH!!!!! We’re fully into the swing of Paleo at this point and I’m loving it WAY better than our stints on Whole 30. I could see making this a lifestyle. Lots of great recipes that make eating feel special…and when I’m jonesing for something chocolate or sweet and it won’t go away, I can scratch that itch with a paleo recipe that still leaves me feeling clean and then go right back to a mostly protein and vegetable diet after that.
So far, I’ve dropped 5 pounds and I feel more energetic. (I really was feeling SOOOOO sluggish throughout the holidays. I’m going to have to come up with a new game plan this holiday season. Hopefully after a year of eating Paleo, I’ll have a better idea of how to do Christmas and have it feel special without the sugar coma.)
Anyway…we’ve had lots of solid Paleo recipes. We’ve been scouring several good Paleo cookbooks and I’ve learned SO much! Indian curries and Pad Thai, a tiny batch of brownies, and some great frittatas and such. However, if it isn’t something special, we’re trying not to put it here. Today’s recipe wowed all of us. I’ll likely make this even if we ever decide not to adhere to a Paleo lifestyle. If you’re reading this blog and you aren’t going Paleo, substitute the “zoodles” for some whole wheat pasta with some shaved Parmesan cheese. You’ll love it!!! The fresh pesto mixed with the roasted tomatoes is HEAVEN!
Also, I loved that the whole thing cooked in one pan. I didn’t have to clean the whole kitchen when I was done. One sheet pan (use parchment and it’ll be a cinch to clean), one cutting board, and my blender and dishes were done!
Without further ado…here’s the recipe….
Prosciutto-Wrapped Pesto Chicken with Roasted Tomatoes
Time: 45 minutes
2 pints cherry tomatoes
1 red onion, cut into half-moon slices
Sea salt and pepper, to taste
2 Tbsp of olive oil or fat of your choice
4 boneless, skinless chicken breasts (next time I’ll pound mine slightly to make them more uniform to cook more evenly)
1/4 cup Spinach Basil Pesto (recipe below), plus extra for garnish
8 pieces prosciutto
Grated parmesan cheese (optional)
Preheat oven to 450 degrees.
Put the cherry tomatoes and onion on a rimmed baking pan (line with parchment for easier cleanup). Salt and pepper the veggies. Drizzle with olive oil (or other fat). Toss to coat.
Salt and pepper both sides of the chicken. Spread about 1 Tbsp of pesto over the top of each chicken breast. Wrap with 2 pieces of prosciutto each.
Place the chicken breasts in the pan with the tomatoes and onions and bake for 25-30 minutes, or until tomatoes burst and chicken is cooked through.
Serve over al-dente “zoodles” or if you aren’t eating Paleo, with whole wheat pasta. Garnish with additional pesto and grated parmesan, if desired.
From “The Ultimate Paleo Cookbook” by Arsy Vartanian
Spinach Basil Pesto
Time: 10 minutes
Makes: About 1 cup
2 cups fresh spinach leaves
1 cup fresh basil leaves
3 cloves garlic, peeled
1/2 lemon, tested and juiced
1/2 cup extra virgin olive oil
Sea salt and pepper to taste
Pinch of red pepper flakes, optional
Using a food processor or blender, process all of the ingredients until smooth.
From the Ultimate Paleo Cookbook by Arsy Vartanian