Pesto Chicken and Vegetables Skillet
This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!
Servings: 6 servings
Calories: 303kcal
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1 inch pieces
- 2 large bell peppers coarsely chopped
- 1 white or red onion coarsely chopped
- 1 large zucchini coarsely chopped (4 cups)
- 1 cup grape tomatoes
- 1/3 cup pesto divided
- 2 tablespoons extra virgin olive oil for sauteing
- Salt to taste
- Ground black pepper to taste
Instructions
- Preheat large skillet on medium-high heat and swirl 1/2 tablespoon of olive oil. Add bell peppers and onion, sprinkle with salt and pepper and cook for 3 minutes, stirring twice. Transfer to a large bowl.
- Return skillet to heat and add another 1/2 tablespoon of oil, zucchini and sprinkle with salt and pepper. Cook for 4 minutes, stirring twice. Transfer to a bowl with peppers.
- Return skillet to heat, add grape tomatoes and cook for 2 minutes, until blistered a bit. Transfer to a bowl with peppers and zucchini.
- Return skillet to heat and add remaining 1 tablespoon of oil to coat. Add chicken, sprinkle with salt and pepper and cook for 10-12 minutes, stirring only a few times and allowing to brown. Add 3 tablespoons of pesto and stir.
- Add previously cooked bell peppers, zucchini, grape tomatoes and remaining 3 tablespoons of pesto. Stir and cook for another minute.
- Serve garnished with Parmesan cheese on its own or with arugula, rice or pasta.
Video
Notes
- Store: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
- Freeze: Chicken does freeze well but not the veggies.
Nutrition
Calories: 303kcal | Carbohydrates: 9g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 508mg | Fiber: 3g | Sugar: 6g