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.


  • 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)


Prep the Vegetables: Wash and slice the bell pepper, zucchini, yellow squash, and red onion.

Prep the Vegetables

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.

Cook the Chicken

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.

Sauté the Vegetables

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.

See also  25 Quick and Delicious Dinner Recipes for Busy Weeknights

Similar Posts