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In my house we affectionately refer to this sauce/dip as simply “green stuff.” A good sauce can really make a simple meal sing. This meal is so easy, but the bold flavor in the sauce will surely impress your guests! Leftover “green stuff” can be eaten on veggies, on a sandwich, on eggs… the options are endless!

Vegetarian: Omit chicken; add more vegetables or alternative protein of choice.

Paleo: Use Paleo-friendly pesto. Omit feta.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Main Dish

  • 1.25 lb boneless, skinless chicken thighs, cut into 1-inch cubes

  • ½ head cauliflower, cut into thin florets

  • 1 medium zucchini, sliced diagonally into ¼ inch pieces

  • 1 red pepper, cut into 1-2 inch pieces

Feta Pesto

  • 1 c cilantro (leaves and stems)

  • 1 garlic clove, crushed

  • ½ c crumbled feta cheese

  • ¼ c olive oil


1. Preheat oven to 375°. Line a large baking sheet with foil and spray foil with cooking spray. 

2. Place chicken and vegetables on foil-lined baking sheet. Roast until veggies are slightly browned and chicken is cooked through, about 30 minutes.

3. For the Feta Pesto, place cilantro, garlic, and feta in a food processor (or use an immersion blender). Pulse until combined. 

4. Slowly drizzle in olive oil in a steady stream and process until smooth. The pesto will be thick and creamy.

5. Serve the chicken and vegetables with the feta pesto.

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