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–+ servings
Pesto Chicken and Veggies

Pesto Chicken and Veggies

Ethan Walker
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.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 320 kcal

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
Keyword Easy Meal Prep, one-pan dinner, pesto chicken
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