Easy Pesto Chicken and Vegetables
Ingredients
The vegetables
-
1
each
red bell pepper
-
1
each
zucchini
-
1
each
yellow squash
-
½
each
red onion
-
1
cup
frozen green beans
The protein
-
1.3
lbs.
boneless, skinless chicken breast
The cooking essentials
-
2
Tbsp
cooking oil
-
⅓
cup
pesto
-
⅛
tsp
salt
-
⅛
tsp
freshly cracked pepper
-
1
Tbsp
grated Parmesan
Instructions
- Chop the bell pepper, yellow squash, zucchini, and slice the red onion into similar-sized pieces.
- Cube the chicken breasts into ½-inch pieces.
- Heat cooking oil in a large skillet over medium-high heat, then add the chicken and sauté until opaque.
- Add the green beans to the skillet and sauté until thawed.
- Add the bell pepper and red onion, sautéing until slightly softened.
- Add the yellow squash and zucchini, sautéing until they soften slightly.
- Turn off the heat, add pesto, and stir to coat everything evenly.
- Taste and adjust seasoning with salt, pepper, or more pesto if desired. Top with Parmesan before serving.
Nutrition Facts (estimated)
Servings
4
Calories
369
Total fat
19.2g
Total carbohydrates
11.68g
Total protein
36.8g
Sodium
423mg
Cholesterol
0mg
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