Easy Pesto Chicken and Vegetables
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Are you looking for a quick and tasty meal? This Easy Pesto Chicken and Vegetables recipe is perfect for you! You can whip up this delicious dish in just 30 minutes, making it ideal for busy weeknights or meal prep.
The recipe combines juicy chicken breast with colorful veggies like bell peppers, zucchini, and green beans. The star of the show is the pesto sauce, which adds a burst of flavor to every bite. Plus, it’s all cooked in one pan, so cleanup is a breeze!
Exact Ingredients List
Here’s what you’ll need to make this tasty pesto chicken and veggie dish:
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 1/2 red onion
- 1.3 lbs boneless, skinless chicken breast
- 2 Tbsp cooking oil
- 1 cup frozen green beans
- 1/3 cup pesto
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
- 1 Tbsp grated Parmesan cheese
This recipe makes 4 servings, with each serving being about 1.5 cups.
You’ll love how colorful and fresh these ingredients are! The mix of veggies gives the dish great texture and flavor. The chicken provides protein, while the pesto adds a burst of herby goodness.
Remember, you can always adjust the amounts to suit your taste. Want more veggies? Go ahead and add them! Prefer more pesto? Feel free to use a bit extra.
Instructions
Chop the veggies into bite-sized pieces. Cut the chicken into small cubes.
Heat oil in a big pan over medium-high heat. Add chicken and cook for 3-5 minutes until it looks white.
Toss in the frozen green beans. Cook for 1-2 minutes to thaw them out.
Add bell pepper and onion. Cook for 1-2 more minutes. If you see water in the pan, turn up the heat a bit.
Put in the squash and zucchini. Cook for 2-3 minutes until they’re a little soft.
Turn off the heat. Add pesto and mix well. Taste and add salt and pepper if you want.
Sprinkle some Parmesan on top before you eat. Enjoy your tasty meal!
Possible Substitutes List & Recipe Variations
You can easily change up this recipe to fit your tastes or what’s in your fridge. Try swapping the chicken for tofu or shrimp for a fun twist. Don’t have zucchini? Use eggplant or more squash instead.
For the veggies, mix and match your favorites:
- Broccoli
- Cauliflower
- Carrots
- Mushrooms
- Asparagus
No pesto on hand? You can make a quick version with:
- Basil leaves
- Olive oil
- Garlic
- Pine nuts or walnuts
- Parmesan cheese
Blend these together in a food processor for a fresh pesto taste.
Want to spice things up? Add red pepper flakes or a dash of hot sauce to the pan. For a creamier dish, stir in some cream cheese or Greek yogurt at the end.
Try serving this over rice, pasta, or quinoa to make it more filling. You can also wrap it in tortillas for tasty pesto chicken burritos.
Remember, cooking is all about making the recipe work for you. Feel free to play around with the ingredients and make it your own!
Tips, Tricks & Storing
Cut your veggies into different shapes to make the dish more fun and appealing. Try cubes, strips, and slices for variety.
Get your skillet nice and hot before adding the chicken. This helps create a tasty crust on the meat.
Don’t overcook the veggies. You want them to stay a bit crisp for the best texture.
Make extra pesto and freeze it in ice cube trays. Pop out a cube whenever you need a quick flavor boost.
Store leftovers in airtight containers in the fridge for up to 3 days. The flavors often get even better the next day!
To reheat, warm gently in a skillet or microwave. Add a splash of water if needed to keep things moist.
Try swapping chicken for shrimp or tofu for a twist. Just adjust cooking times as needed.
No pesto on hand? Use Italian dressing or a mix of olive oil and herbs instead.
Serve over rice, pasta, or zucchini noodles to stretch the meal further.