Paleo Pesto Trapanese with Grilled Chicken

I was really wanting a comforting dish for dinner tonight. I came across a cooking show that was making a pesto trapanese over spaghetti with lots and lots of cheese. I knew that wouldn't do, but I thought I could recreate this recipe in a way that brought out all of the essential flavors while adding my own touch to it. I also wanted more protein from the dish, so I added some grilled chicken. It is now a delicious and complete meal. I saved time here by using pan-sauteed tomatoes instead of roasted ones. The entire meal can be made within 30 minutes. While the spaghetti squash and chicken are cooking, the sauce is quickly created. I am on Day 10 of another Whole30, and this meal follows all of rules. It is warm, filling, and creamy with a slight hint of spice. I hope you enjoy it as much as my family does.

Roasted Beet and Butternut Squash Salad with Chicken and a Balsamic and Thyme Vinaigrette

Roasted Beet and Butternut Squash Salad with Chicken and a Balsamic and Thyme Vinaigrette 

 (Serves 4)

2 beets, peeled and chopped into 1 inch pieces. (I used a red beet and a striped beet.)

1 butternut squash, peeled, scooped out, and chopped into 1 inch pieces

1-2 TBS olive oil

Dried thyme

Salt and Pepper

Spring Mix greens or your favorite lettuces

3 chicken breasts, grilled and chopped into cubes (I used leftover grilled chicken that had been chilled.)

Raisins

Blue cheese crumbles (omit for Whole30)

Raw sunflower seeds (or any nut or seed you like)

Balsamic and Thyme Vinaigrette

2 oz. balsamic vinegar

4 oz. extra virgin olive oil 

1/2 TBS dried thyme

Salt and Pepper

Combine all of these ingredients together and mix well