One Pan Pesto Chicken and Veggies
User Reviews
5
One Pan Pesto Chicken and Veggies
Description
This recipe combines chicken breast chunks sautéed until cooked through with a colorful mixture of vegetables including cherry tomatoes, zucchini, broccoli florets, bell peppers, and red onion. Each component is cooked just enough to maintain a balance of tender and slightly crisp textures. The dish is finished by stirring in pesto sauce, which infuses the skillet ingredients with a fragrant, herbaceous, and garlicky flavor.
The method limits the number of pans needed, cooking the chicken first before vegetables, then bringing it all together with the pesto. Optional fresh basil and Parmesan cheese add herbal brightness and a subtle saltiness.
This meal can be served alone or alongside a grain like pasta or rice to round out the dish. Its combination of protein, vegetables, and flavorful sauce makes it practical for weeknight dinners.
Leftovers store well for 3-4 days in an airtight container and can be reheated gently in a pan or microwave. For dairy-free versions, vegan pesto can be substituted.
Ingredients
- 1 ½ pounds chicken breast cut into bite-size chunks, boneless skinless
- 2 Tablespoons olive oil divided, or avocado oil
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 (10-12 ounce) pint cherry tomato about 2 cups
- 1 medium zucchini cut into half moons
- 1 cup broccoli florets
- 1 bell pepper cut into ½ inch pieces, yellow or red
- ½ red onion cut into ½ inch pieces
- ½ cup pesto plus more for serving, homemade or store-bought
- Parmesan Cheese for serving (optional, fresh
- basil for serving (optional, fresh
Instructions
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Once hot add chicken chunks into the skillet in a single layer. Season with ¼ tsp salt and ¼ teaspoon pepper, cook 3-4 minutes per side until cooked through for a total of about 8 minutes or until chicken has reached an internal temperature of 165F. Remove chicken from skillet and set aside.
- Add the remaining 1 Tablespoon of oil into the same skillet. Add cherry tomatoes, zucchini, broccoli, bell pepper and onion. Season with remaining ¼ tsp salt and ¼ tsp pepper. Cook for about 5-6 minutes until veggies start to soften and tomatoes start to blister. Be careful not to overcook otherwise your veggies will become mushy!
- Add the chicken back to the skillet and stir to combine everything. Turn heat off then add ½ cup pesto. Stir to coat everything.
- Serve the pesto chicken and veggies up on their own or with cooked pasta or rice. Top with additional pesto, parmesan cheese and fresh basil, if desired.
Notes
- Use a vegan pesto to make this dish dairy-free.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat leftovers gently on the stovetop or in the microwave to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1/4 recipe without pasta or rice | |
| Calories | 458kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 42g | 84% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 632mg | 26% |
| Potassium | 425mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
