Easy Pesto Chicken and Vegetables
This dish features chicken breast, bell pepper, zucchini, yellow squash, red onion, and green beans, all tossed together with pesto. It's a simple stir-fry that combines protein and veggies for a quick and easy dinner.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
Ingredients
Instructions
- 1.
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.
- 2.
Cube the chicken breasts into ½-inch pieces.
- 3.
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).
- 4.
Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
- 5.
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.
- 6.
Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
- 7.
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.