Description
Pesto Chicken and Veggies is a colorful, flavorful dish that combines tender chicken with vibrant vegetables, all coated in a rich pesto sauce. Perfect for easy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pesto sauce
- 2 bell peppers (sliced, preferably red and yellow)
- 2 medium zucchinis (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and slice the bell peppers and zucchini; halve the cherry tomatoes.
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add seasoned chicken; cook until golden brown on one side (5-7 minutes). Flip to cook through until no longer pink.
- Toss in sliced bell peppers, zucchini, and cherry tomatoes around the chicken. Stir gently for about 5 minutes until softened.
- Dollop pesto over the chicken and veggies; stir to combine for another minute.
- Plate your colorful dish while warm and enjoy!
Notes
- Feel free to customize with additional vegetables such as spinach or asparagus.
- Experiment with different pestos like sun-dried tomato or arugula for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 120mg