PESTO CHICKEN RECIPE WITH VEGETABLES
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
ONE-PAN PESTO CHICKEN AND VEGGIES
Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan. Gluten free, healthy, Mediterranean style recipe.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
- Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.
Nutrition Facts : Calories 423 kcal, Carbohydrate 12 g, Protein 23 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 112 mg, Sodium 261 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BASIL PESTO CHICKEN AND VEGGIES
Basil Pesto Chicken and Veggies made in one pan in 30 minutes or less. This easy dish is healthy, low-carb, gluten-free and super tasty!
Provided by Christi
Categories Main Dishes
Yield 4-6
Number Of Ingredients 9
Steps:
- First, cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning. Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
- In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully cooked, about 6 - 8 minutes, but times may vary. Once the chicken is fully cooked, transfer to a plate and tent with foil to keep warm.
- Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid. Reduce the heat to medium-low and cook for 10 - 15 minutes, or until the vegetables are tender.
- Remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. Remove from heat and serve garnished with freshly grated parmesan cheese.
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- Cut through chicken backbone or remove backbone and spread chicken out flat (this should break the breast bone.)
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