Chicken with creamy spinach-walnut pesto, golden zucchini, and lemon mushrooms

Name: Chicken with creamy spinach-walnut pesto, golden zucchini, and lemon mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz chicken breast; 3 cups fresh spinach; 1.75 oz walnuts; 1/2 cup grated parmesan cheese; 1/4 cup cream cheese; 3 tbsp olive oil; 4 cloves garlic; 2 tbsp lemon juice; 2 tsp lemon zest; 14 oz zucchini; 10.5 oz mushrooms; 1/3 cup chicken broth; 2 tsp Dijon mustard; 1 1/4 tsp salt; 1 tsp black pepper; 1 tsp sweet paprika

An original low-carb recipe featuring seared chicken breast topped with a creamy spinach, walnut, and parmesan pesto, served with sautéed zucchini and lemon-finished mushrooms. It is flavorful, elegant, and suitable for a complete weekday meal.

20 minPrep

25 minCook

45 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g chicken breast (skinless, en 4 filetes gruesos)
90 g fresh spinach (packed lightly)
50 g walnuts (lightly tostadas)
40 g grated parmesan cheese (for the pesto)
60 g cream cheese (ablandado)
45 ml olive oil (divided)
12 g garlic (chopped, divided)
30 ml lemon juice (divided)
4 g lemon zest (divided)
400 g zucchini (en medias lunas)
300 g mushrooms (en mitades or cuartos)
80 ml chicken broth (without sugar added)
10 g Dijon mustard (for the sauce and the chicken)
8 g salt (or to taste, divided)
3 g black pepper (or to taste, divided)
2 g sweet paprika (for the chicken)

Nutrition facts

per serving

486 kcal

Calories

43 g

Protein

10 g

Carbs

31 g

Fat

3 g

Fiber

7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsMustard

Instructions

1
Preheat the oven to 200°C / 400°F. Pat the chicken breasts dry with paper towels and season both sides with 1 tablespoon olive oil, the Dijon mustard, sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2
For the creamy pesto, place the fresh spinach, walnuts, grated parmesan, cream cheese, 2 garlic cloves, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 to 3 tablespoons chicken broth in a processor. Blend until thick and creamy. Set aside.
3
Heat a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until nicely colored. Transfer the skillet to the oven and cook at 200°C / 400°F for 10 to 12 minutes, or until the chicken reaches a safe internal temperature. Remove and let rest for 5 minutes.
4
While the chicken bakes, heat another large skillet over medium-high heat with 1/2 tablespoon olive oil. Add the zucchini, a pinch of salt, and a little black pepper. Sauté for 4 to 5 minutes until golden but still firm. Remove and set aside.
5
In the same skillet, add the remaining 1/2 tablespoon olive oil and the mushrooms. Cook for 4 minutes without stirring too much so they brown well. Add the remaining 2 garlic cloves, the rest of the salt, and the rest of the black pepper, and cook 1 minute more.
6
Add the remaining chicken broth, 1 tablespoon lemon juice, and 1 teaspoon lemon zest to the mushrooms. Cook for 1 to 2 minutes until the liquid reduces slightly and the mushrooms look glossy and flavorful.
7
Return the zucchini to the skillet with the mushrooms and toss for 30 seconds to combine the flavors. Adjust seasoning if needed.
8
Serve one chicken breast per portion, top with a generous spoonful of the creamy spinach-walnut pesto, and add the golden zucchini and lemon mushrooms on the side. If desired, warm the pesto for 30 seconds over very low heat before serving for a silkier texture.

Chef tips

Toast the walnuts in a dry skillet for 2 to 3 minutes to deepen their flavor. Do not overcook the zucchini so it keeps a pleasant texture and does not release too much water into the dish.

Substitutions

You can swap the walnuts for almonds if preferred, though the flavor profile will change. Cream cheese can be replaced with mascarpone. If you do not have button mushrooms, use cremini. For a dairy-free version, use a plant-based cream cheese alternative and omit the parmesan or use a dairy-free alternative.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon