5 from 15 votes
One Pan Pesto Chicken and Veggies
One Pan Pesto Chicken and Veggies features bite-sized chicken breast pieces cooked with cherry tomatoes, zucchini, broccoli, bell pepper, and red onion. The dish is tossed in pesto, giving it a rich herb and garlic flavor that coats the tender chicken and crisp-tender vegetables. Cooking everything in a single skillet makes for simple prep and cleanup, while finishing with optional Parmesan and fresh basil adds a fresh, savory finish.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
458 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 458
% 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.