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Pesto Chicken and Vegetables Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A quick and flavorful skillet dish combining tender chicken, colorful vegetables, and vibrant pesto for a satisfying meal.

Ingredients

Protein

  • 2 pounds boneless skinless chicken breasts (cut into 1 inch pieces)

Vegetables

  • 2 large bell peppers (coarsely chopped)
  • 1 large white or red onion (coarsely chopped)
  • 1 large zucchini (coarsely chopped (4 cups))
  • 1 cup grape tomatoes

Sauces and Oils

  • 1/3 cup pesto (divided)
  • 2 tablespoons extra virgin olive oil (for sauteing)

Seasonings

  • to taste Salt
  • to taste Ground black pepper

Instructions 

  • Cook bell peppers and onion in 1/2 tablespoon olive oil for 3 minutes. Transfer to a bowl.
  • Cook zucchini in 1/2 tablespoon olive oil for 4 minutes. Add to bowl with peppers.
  • Sauté grape tomatoes in skillet for 2 minutes. Add to bowl with vegetables.
  • Cook chicken in remaining oil for 10-12 minutes until browned. Stir in 3 tablespoons pesto.
  • Add cooked vegetables and remaining pesto. Stir and cook for 1 minute. Serve garnished with Parmesan or with sides.

Notes

Use fresh pesto for best flavor. Adjust salt and pepper to taste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Pesto, Vegetables