Description
Pesto Chicken and Veggies is a vibrant and nutritious dish that brings together tender chicken and fresh vegetables, all enveloped in a flavorful pesto sauce. Perfect for busy weeknights!
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup pesto sauce
- 2 bell peppers (assorted colors), sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash and slice the vegetables.
- Season the chicken breasts generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes on each side until golden brown.
- Add bell peppers, zucchini, and cherry tomatoes to the skillet. Stir gently for about 5 minutes until they begin to soften.
- Spoon pesto sauce over the mixture and stir to combine. Cover and simmer for an additional 10 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
Notes
- Feel free to swap out veggies based on your preference or what’s in season.
- For a richer flavor, consider using homemade pesto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with veggies (approximately 300g)
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg