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Pesto Chicken and Vegetables

Pesto Chicken and Vegetables served warm with basil pesto and sautéed vegetables

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Pesto Chicken and Vegetables made in one skillet with juicy chicken, fresh basil pesto, and vegetables that reheat well for easy meal prep.

Ingredients

Scale
  • 1 red bell pepper
  • 1 zucchini
  • 1 yellow squash
  • 1/2 red onion
  • 1.3 lb boneless skinless chicken breast
  • 2 Tbsp cooking oil
  • 1 cup frozen green beans
  • 1/3 cup basil pesto
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp grated Parmesan

Instructions

  1. Heat oil in a large skillet until shimmering.
  2. Add chicken and sauté until just opaque.
  3. Add green beans and cook until thawed.
  4. Add bell pepper and red onion; cook briefly.
  5. Add zucchini and yellow squash; sauté until tender.
  6. Remove from heat and stir in pesto.
  7. Season with salt and pepper and finish with Parmesan.

Notes

  1. Use a wide skillet to avoid steaming.
  2. Add pesto off heat to prevent bitterness.

Nutrition