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

Pesto Chicken and Vegetables

Pesto Chicken and Vegetables made in one skillet with juicy chicken, fresh basil pesto, and vegetables that reheat well for easy meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 red bell pepper
  • 1 zucchini
  • 1 yellow squash
  • ½ red onion
  • 1.3 lb boneless skinless chicken breast
  • 2 Tbsp cooking oil
  • 1 cup frozen green beans
  • ⅓ cup basil pesto
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 1 Tbsp grated Parmesan

Method
 

  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.
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