Easy Pesto Chicken and Vegetables
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 1.5 cups each
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Calories
36933 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Easy Pesto Chicken and Vegetables
Description
Easy Pesto Chicken and Vegetables begins with uniform chopping of assorted vegetables including bell pepper, red onion, zucchini, yellow squash, and frozen green beans. The chicken is cubed and sautéed over medium-high heat in neutral oil until opaque. Vegetables are added sequentially, cooked briefly to retain slight crispness and prevent excess water accumulation in the pan.
After all vegetables have softened mildly, the skillet is removed from heat and pesto stirred in to evenly coat the ingredients. A finishing sprinkle of grated Parmesan adds a touch of salty richness. This dish presents a balanced combination of textures and fresh, herbal flavors brought by the pesto seasoning.
Adjust condiment quantities based on vegetable volume and personal taste to achieve the desired flavor balance.
Ingredients
- 1 red bell pepper $1.50
- 1 zucchini $0.60
- 1 yellow squash $0.50
- 1/2 red onion $0.19
- 1.3 lbs. chicken breast $6.67, boneless, skinless
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 1 cup green beans $0.67, frozen
- 1/3 cup pesto $0.73
- 1/8 tsp salt $0.01
- 1/8 tsp black pepper $0.01, freshly cracked
- 1 Tbsp Parmesan Cheese $0.11, grated
Instructions
- Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
- Cube the chicken breasts into ½-inch pieces.
- Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes - the chicken will continue to cook as you add vegetables).
- Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
- Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
- Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
- Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.
Notes
- Adjust the amount of pesto, salt, pepper, and Parmesan cheese according to the quantity of vegetables and your taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 36933 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 369.33kcal | 18% |
| Carbohydrates | 11.68g | 4% |
| Protein | 36.8g | 74% |
| Fat | 19.2g | 30% |
| Sodium | 423.15mg | 18% |
| Fiber | 3.43g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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