Say hello to one of my all-time favorite meals, the mighty Easy Pesto Chicken and Vegetables! This dish is the perfect mix of savory pesto-coated chicken breast and a medley of crisp, fresh vegetables. Whether you’re cooking for a weeknight family dinner or prepping for a weekend BBQ, this recipe is a sure hit. It’s tasty, it’s nutritious and it’s super easy to pull off. You’ll relish the bursts of flavor and the fulfilling goodness of this meal.
I bet you’re curious about the prep time, is it really as easy as I’ve made it sound? Absolutely! Here’s a quick glance at the process:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Yield: 4 plates of deliciousness
Are you excited yet? Let’s dive right into the details and see exactly how you can whip up this fantastic dish in your own kitchen.
Ingredients & Equipment You’ll Need
- 4 chicken breasts
- 1 cup of basil pesto
- 2 bell peppers
- 1 zucchini
- 1 red onion
- 1 tablespoon of olive oil
- Salt and pepper to taste
Besides the ingredients you’ll need a sharp knife, a cutting board, and a large skillet. The basil pesto is the star of this show, infusing your chicken with rich, garlicky goodness. The fresh veggies add a pop of color and pack a serious nutrient punch.
How To Make Easy Pesto Chicken and Vegetables
- First, start by preparing your vegetables. Wash them thoroughly, then chop into bite-sized pieces.
- Next, heat your skillet over medium heat, add the olive oil and cook chicken breasts until they’re golden on each side.
Once the chicken is fully cooked, evenly spread the pesto over each breast, allowing it to warm and absorb into the chicken.
- Add the veggies into the skillet and continue to cook everything together until they’re just cooked, but still crisp.
- Season with salt and pepper to your taste and you’re ready to serve this masterpiece.
Tips For The Best Results
- Use homemade pesto if you can.
- Don’t overcook your vegetables, they should remain crisp.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can also freeze this dish for up to a month.
Frequently Asked Questions
Q: Can I use a different type of meat?
A: Of course! This recipe is just as excellent with turkey or pork.
Q: Can I use different veggies?
A: Absolutely, feel free to experiment with what you have on hand.
Q: Is it freezer friendly?
A: Yes, just ensure it is stored in an airtight container.
Q: How do I reheat it?
A: Either reheat it in the microwave or on the stove-top. The latter will keep the veggies crisp.
Q: Can I make this recipe vegan?
A: Definitely! Just replace the chicken with tofu and ensure your pesto is dairy-free.
Nutritional Facts of Easy Pesto Chicken and Vegetables
This dish is not just easy to make but also packed with nutrients. Here’s a breakdown:
- Calories: 350
- Protein: 45 grams
- Carbs: 12 grams
- Fat: 18 grams
We’ve reached the end of our culinary journey with the Easy Pesto Chicken and Vegetables. It’s a delectable, healthy, and easy to put together meal that doesn’t skimp on flavor. Feel free to serve it up with a side of garlic bread or a fresh salad. Believe me, once you’ve tried this recipe, you’ll be making it on a regular basis. Happy cooking!
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