One Pan Pesto Chicken and Veggies
This one pan pesto chicken cooks up in under 20 minutes for a quick and easy weeknight dinner. It combines tender chicken with a medley of fresh vegetables all tossed in a flavorful pesto sauce.
Servings: 4
Ingredients
- 1 ½ pounds boneless skinless breasts cut into bite-size chunks
- 2 Tablespoons olive or avocado oil divided
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 (10-12 ounce) pint cherry tomatoes about 2 cups
- 1 medium zucchini cut into half moons
- 1 cup broccoli florets
- 1 yellow or red bell pepper cut into ½ inch pieces
- ½ red onion cut into ½ inch pieces
- ½ cup pesto (homemade or store-bought) plus more for serving
- Fresh parmesan and basil for serving (optional)
Instructions
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Once hot add chicken chunks into the skillet in a single layer. Season with ¼ tsp salt and ¼ teaspoon pepper, cook 3-4 minutes per side until cooked through for a total of about 8 minutes or until chicken has reached an internal temperature of 165F. Remove chicken from skillet and set aside.
- Add the remaining 1 Tablespoon of oil into the same skillet. Add cherry tomatoes, zucchini, broccoli, bell pepper and onion. Season with remaining ¼ tsp salt and ¼ tsp pepper. Cook for about 5-6 minutes until veggies start to soften and tomatoes start to blister. Be careful not to overcook otherwise your veggies will become mushy!
- Add the chicken back to the skillet and stir to combine everything. Turn heat off then add ½ cup pesto. Stir to coat everything.
- Serve the pesto chicken and veggies up on their own or with cooked pasta or rice. Top with additional pesto, parmesan cheese and fresh basil, if desired.
Notes
- Make it dairy-free: To make this recipe dairy-free, use a vegan pesto.
- To store: Store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm over the stovetop or in the microwave.
Nutrition
Serving: 1/4 recipe without pasta or rice | Calories: 458kcal | Carbohydrates: 11g | Protein: 42g | Fat: 28g | Saturated Fat: 12g | Monounsaturated Fat: 1g | Cholesterol: 112mg | Sodium: 632mg | Potassium: 425mg | Fiber: 3g | Sugar: 5g