If you’re craving a delicious meal without the hassle, this Pesto Chicken and Veggies recipe is just what you need! It’s healthy, flavorful, and perfect for those busy days when you want to avoid the kitchen mess. With tender chicken, vibrant veggies, and a generous coating of pesto, this dish will become your new weeknight favorite. Plus, it’s all made in one pan, making clean-up a breeze!
Why You’ll Love This Pesto Chicken and Veggies Recipe
- Quick and Easy: Ready in just 30 minutes!
- Healthy & Balanced: Loaded with lean protein and fresh veggies.
- Perfect for Meal Prep: Make extra for the week!
- Customizable: Swap out veggies based on what you have on hand.
Ingredients (Serves 4)
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1/3 cup pesto (store-bought or homemade)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Grated Parmesan for topping
Prep Time & Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Step-by-Step Instructions
1. Prepare the Chicken
- Season the chicken pieces with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Cook the Chicken
- Add the chicken to the skillet and cook for 5-6 minutes, until golden brown and cooked through. Remove from the pan and set aside.
3. Sauté the Veggies
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Toss in the zucchini, bell pepper, and cherry tomatoes, and sauté for 5-7 minutes until tender.
4. Combine Everything with Pesto
- Add the chicken back to the skillet with the sautéed veggies.
- Pour in the pesto and stir well until everything is evenly coated.
5. Serve and Enjoy!
- Serve hot, with an optional sprinkle of Parmesan on top.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 28g
- Carbs: 10g
- Fat: 20g
Recipe Tips & Variations
- Swap Veggies: Use broccoli, mushrooms, or asparagus instead.
- Dairy-Free Option: Use a dairy-free pesto.
- Meal Prep Idea: Make a double batch and store leftovers in airtight containers for up to 4 days.
- Serving Suggestions: Serve with a side of quinoa, rice, or pasta for a heartier meal.
Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months (make sure the veggies aren’t overcooked).
- Reheat: Microwave for 1-2 minutes or warm in a skillet over low heat.
FAQs
Can I use pre-cooked chicken?
Yes! If you have leftover chicken, toss it in with the veggies and pesto in the final step.
Can I use homemade pesto?
Absolutely! Homemade pesto adds a fresh, vibrant flavor. You can also use store-bought pesto to save time.
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Final Thoughts
This Pesto Chicken and Veggies recipe is a true lifesaver for busy people. With minimal prep, only one pan to clean, and a burst of flavors, it’s a go-to dish for lazy weeknights. Try it today and let us know how it turned out!
Pesto Chicken and Veggies
Healthy, flavorful, and made in just one pan, this Pesto Chicken and Veggies recipe is a quick and easy weeknight meal the whole family will love.
Equipment
- Large skillet
- Spatula or tongs
- Measuring cups
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1/3 cup pesto (store-bought or homemade)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: Grated Parmesan for topping
Instructions
- Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for 5-6 minutes, until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the zucchini, bell pepper, and cherry tomatoes, and sauté for 5-7 minutes until tender.
- Add the chicken back to the skillet with the sautéed veggies. Pour in the pesto and stir well until everything is evenly coated.
- Serve hot, with an optional sprinkle of Parmesan on top.
Notes
Store leftovers in an airtight container for up to 4 days. For a heartier meal, serve with rice, quinoa, or pasta.
Nutrition
Calories: 320kcalCarbohydrates: 10gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 520mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 10mgIron: 6mg
Tried this recipe?Let us know how it was!
