A friend shared this chicken, tomato pasta recipe a while back and our family has always loved it. I thought of it recently, and even though Mike & I are not doing pasta or cheese, it still makes an easy, delicious healthy meal our whole family enjoys. Here is our Paleo-ified version of High Pockets Pasta, slightly adapted.
High Pockets “Pasta” — Paleo Style
- 4 chicken breasts
- 1/2 cup fresh squeezed lemon juice (~4 lemons)
- 1/2 cup extra virgin olive oil
- 2-3 cloves garlic, minced
- 2-3 scallions (green onions), chopped
- salt & pepper to taste
- 1/2 pint grape tomatoes, sliced into halves
- 1-2 peppers (red, orange, yellow, etc.), sliced into bite-sized pieces
- 2-3 Tbsp fresh basil, chopped
Whisk together the lemon juice, EVOO, garlic, scallions, salt and pepper.
Place the chicken in a ziplock bag and pour half of the dressing in with the chicken. Allow chicken to marinade for a couple of hours (or overnight).
Add the grape tomatoes and peppers to the remaining dressing. Let them chill until ready.
Grill chicken breasts over medium heat for however long it takes (sorry — hubby is the grilling expert!).
After cooking, slice up the breasts into bite sized pieces and pour the tomato-pepper marinade over the chicken. Add the chopped basil, and stir to combine.
Serve over spaghetti squash, or just enjoy on it it’s own!
Note: this is a very easy, forgiving recipe. I always start by adding the lemon juice and EVOO to a large measuring cup so that I pour the correct amount, but then I add the rest of the ingredients without precision.