Easy Skillet Pesto Chicken and Vegetables
The perfect quick and healthy recipe! This Easy Skillet Pesto Chicken and Vegetables is a fabulous meal with protein, fresh vegetables, and pesto! The pesto adds a pretty color and flavor to the dish, and leftovers taste great!
Ingredients
- 2 tablespoons olive oil
- 1 lb. boneless skinless chicken breasts (cut into bite size pieces)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 ground black pepper
- ½ red onion (diced)
- 1 zucchini (sliced into bite-size pieces)
- 2 bell peppers (diced (red, green, yellow, orange or a mix))
- 1 cup grape tomatoes (cut in half)
- ½ cup pesto
- 1 teaspoon lemon juice
- salt and pepper (to taste)
- ¼ cup grated parmesan cheese
Instructions
- 1. Heat the olive oil over medium-high heat in a large skillet or cast iron. Add the chicken and season with garlic powder, salt, and pepper.
- 2. Cook for 5-7 minutes, until chicken is browned on all sides and cooked through. Remove from skillet.
- 3. Turn the heat down to medium. Add a little more olive oil if needed. Add the onion and zucchini and cook for about 2 minutes. Then add the bell peppers, and grape tomatoes. Cook, stirring frequently until the onions are soft and translucent and the peppers and zucchini are tender.
- 4. Add the chicken back in and stir. Mix in the pesto and lemon juice. Add more salt and pepper as desired. Top with grated parmesan cheese.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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