Easy Pesto Chicken and Vegetables
This recipe is a breeze to prepare, offering a flavorful and satisfying meal that’s perfect for busy weeknights. Fresh vegetables and vibrant pesto create a delicious combination, while the one-pan approach minimizes cleanup.
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1 cup frozen green beans
- ⅓ cup pesto (store-bought or homemade)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon grated Parmesan cheese (optional)
Instructions:
Prep the Vegetables: Wash and slice the bell pepper, zucchini, yellow squash, and red onion.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3-5 minutes, stirring occasionally, until golden brown and cooked through.
Sauté the Vegetables: Add the sliced bell pepper, zucchini, yellow squash, and red onion to the skillet with the cooked chicken. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
Incorporate the Green Beans and Pesto: Stir in the frozen green beans and cook for an additional 2-3 minutes, or until heated through. Add the pesto, salt, and pepper, and toss to coat everything evenly.
Serve and Enjoy: Remove the skillet from the heat and sprinkle with grated Parmesan cheese, if desired. Serve immediately with your favorite sides, such as rice, quinoa, or pasta.
