Paleo Pesto Chicken Lasagna

Paleo Pesto Chicken Lasagna



Hey everyone!!

I had a lot of fun with this recipe. It’s super healthy, clean and have a lot of healthy alternatives to your normal comfort food. Today was a very stressful day at work and I really wanted something junk filled and comforting. This helped kick that craving and provided the nutrition I need for a busy day. I hope you enjoy it as much as I did.




  • 1/2 cup sunflower oil
  • 2 garlic cloves
  • 1 cup fresh basil leaves
  • 1 cup parsley
  • 1/4 cup pine nuts
  • Juice of 1 lemon



  • Pesto from above
  • 5 zucchini
  • 1 large chicken breast
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp red chili flakes
  • 1 bag of daiya pepper jack shredded cheese
  • 2 cups spinach leaves packed
  • 1 can artichoke hearts, strained
  • pot of water 3/4 full


For the Pesto:

  1. Combine all ingredients in a food processor and pulse until smooth.

For Lasagna:

  1. Bring pot of water to a boil. Add salt. Place chicken breast in water and let boil approximately 15 minutes or until cooked through.
  2. Once the chicken is cooked, remove from water and place in a bowl. Let cool about 10 minutes, then shred.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Toss shredded chicken with spices
  5. Slice zucchini with a mandolin making fine slices, lengthwise.
  6. Take a 9×13 glass pan. Layer a thin layer of pesto at base, top with zucchini. Then another layer of pesto. Then layer spinach, artichoke and chicken and then daiya cheese.
  7. Repeat step five until you’re out of ingredients. Last layer should be the cheese, so make sure you’ve reserved enough for the top.
  8. Bake lasagna for about 45 minutes and serve!



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