Easy Pesto Chicken and Vegetables
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Bright, herby, and ready in a flash—this one-pan wonder is perfect for when you want something fresh but fuss-free. It's got all the color and flavor of a summer garden, and clean-up is a breeze.
Ingredients:
Instructions:
Tender chicken, garden-fresh veggies, and a swirl of pesto—all in one cheerful skillet. Image source: Budget Bytes
Ingredients:
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- ½ red onion
- 1.3 lbs boneless, skinless chicken breast
- 2 Tbsp cooking oil
- 1 cup frozen green beans
- ⅓ cup pesto (adjust to taste)
- Salt and freshly cracked pepper (to taste)
- 1 Tbsp grated Parmesan
Instructions:
- Chop your veggies: Dice the bell pepper, zucchini, and yellow squash. Slice the red onion. (Feel free to play with shapes—just keep the sizes similar so they cook evenly.)
- Cube the chicken: Cut the chicken into ½-inch pieces.
- Start cooking: Heat oil in a large skillet over medium-high. Once hot, add the chicken. Sauté for 3–5 minutes, just until the chicken is no longer pink.
- Add green beans: Toss them into the skillet and cook for 1–2 minutes until thawed.
- Add bell pepper and onion: Cook for another 1–2 minutes. If moisture builds up, raise the heat slightly so it cooks off.
- Add squash and zucchini: Sauté for 2–3 more minutes, until just tender.
- Finish with pesto: Turn off the heat and stir in the pesto until everything is well coated. Taste and season with salt, pepper, or extra pesto as you like.
- Top it off: Sprinkle with Parmesan right before serving.
