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.

Paleo Pesto Trapanese with Grilled Chicken
(Serves 4)

1 large spaghetti squash
4 chicken breasts
1 TBS coconut oil
1 cup cherry tomatoes
1/3 cup raw almonds
1/4 cup packed basil leaves (plus a few more for garnish)
2 garlic cloves
1 TBS capers
1/4-1/2 tsp red pepper flakes (depending on how much spice you prefer)
Salt and Pepper
1/2 cup olive oil

Preheat oven to 400 degrees
Start your grill
Prepare the spaghetti squash by cutting off the top and bottom, slicing it vertically, scooping out the seeds and insides, and placing it face down on a baking sheet
Roast squash for 25-30 minutes (or until tender)
Salt and pepper your chicken breasts
Grill the chicken in the last 10-15 minutes of spaghetti squash's cooking time
Meanwhile, place almonds in the food processor and process until they are ground into very small pieces (but not so small that it becomes almond meal)
Place the coconut oil in a pan and turn on to medium-high heat
When oil is melted, add in tomatoes and stir around until they are covered in the oil
Cover the pan and steam for 3-4 minutes (shaking the pan to stir often)
The tomatoes should be warm and wrinkly when finished
Turn off the heat
Add the tomatoes, basil, garlic, capers, red pepper flakes, and some salt and pepper to the food processor
Process all ingredients until well-combined
While the processor is running, slowly add in the olive oil until it is all incorporated
Scrape down the sides and process a few seconds more
After chicken is grilled, slice the breasts into strips
When squash is ready, scrape out the strands with two forks and place in a bowl
Add the pesto trapanese sauce into the bowl with the spaghetti squash and stir until well-mixed
Place squash with sauce into serving bowls
Top with the grilled chicken
Garnish with some extra basil