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Easy Pesto Chicken and Vegetables

A quick and flavorful dish combining tender chicken with colorful vegetables, all coated in fresh pesto.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

Vegetables

  • 1 piece red bell pepper
  • 1 piece zucchini
  • 1 piece yellow squash
  • 0.5 tsp 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

Instructions
 

  • Chop and slice vegetables; cube chicken into ½-inch pieces.
  • Heat oil in a skillet, cook chicken until opaque (3-5 min).
  • Add green beans, cook 1-2 min; then add bell pepper and onion, cook 1-2 min.
  • Add yellow squash and zucchini, sauté 2-3 min until slightly softened.
  • Turn off heat, stir in pesto, season with salt and pepper, top with Parmesan before serving.

Notes

Feel free to adjust pesto and seasoning to taste.
Keyword chicken, Pesto, vegetables