Chicken Breast With Pesto And Vegetables Recipes

EASY PESTO CHICKEN AND VEGETABLES

Steps:

• Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
• Cube the chicken breasts into ½-inch pieces.
• Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes - the chicken will continue to cook as you add vegetables).
• Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
• Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
• Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
• Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

ONE PAN PESTO CHICKEN AND VEGETABLES

Steps:

• Pre-heat oven to 425F.
• In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
• Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.

BAKED CHICKEN BREASTS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED PESTO CHICKEN BREASTS

Steps:

• Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
• Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
• Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
• Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking tray with aluminum foil.
• Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
• Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
• Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
• Bake in a preheated oven for 25-30 minutes.
• Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
• Enjoy!

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

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!

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

PESTO CHICKEN RECIPE WITH VEGETABLES

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.

CHICKEN BREAST WITH PESTO AND VEGETABLES

Steps:

• Cut the chicken breast to make a pocket. Put inside salt, pepper, other herbs. Pour the zest from the lemon, 2 slices of cheese, chopped garlic, olive oil, and basil pesto. Close the pocket and wrap it in aluminium foil. Cook it in a pre-heated oven for 30 minutes at 180°C.
• Serve with potatoes (chicken breast and pesto go really well with pasta too) and vegetables. For a healthier option, microwave the vegetables instead of roasting or boil them, to keep more vitamins inside.

ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES

Steps:

• Combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns for marinade in a zip-top bag and mix well. Add chicken and massage well. Let sit for 4 to 6 hours in the refrigerator, flipping once halfway through.
• Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the refrigerator and discard marinade.
• Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Flip chicken and cook for 1 minute more. Remove chicken to a plate and set aside.
• Drain the extra fat and oil from the skillet, then melt remaining 1 tablespoon of butter. When butter has melted, add red onion and garlic to the pan and cook, stirring frequently, 1 to 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return chicken to the skillet.
• Transfer the skillet to the preheated oven, and bake for 15 minutes.
• Remove the skillet from the oven. Top chicken thighs with basil leaves, then halloumi cheese slices, making sure cheese does not touch the sides of the pan. Return to the oven and cook until chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes more, checking frequently to prevent burning.
• Meanwhile, prepare pesto sauce: Combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender and blitz for 30 seconds. Add basil and blitz until it's the consistency of pesto, about 30 seconds.
• Drizzle the pesto sauce primary onto the chicken, but also on the veggies.

PESTO MARINATED CHICKEN WITH ROASTED VEGETABLES

Steps:

• In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
• With the rack in the middle position, preheat the oven to 400°F.
• On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
• In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
• Vinaigrette:.
• Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
• Slice the chicken and serve with the vegetables.
• Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.