Name: Easy Pesto Chicken and Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1.3 lbs boneless, skinless chicken breast, cut into 1/2-inch pieces; 2 tablespoons cooking oil (e.g., olive oil or vegetable oil); 1 red bell pepper, chopped; 1 zucchini, chopped; 1 yellow squash, chopped; 1/2 red onion, sliced; 1 cup frozen green beans; 1/3 cup prepared pesto; Salt and freshly cracked black pepper to taste; 1 tablespoon grated Parmesan cheese (optional, for garnish)

Description

A quick and easy one-skillet meal with tender chicken pieces and a medley of fresh vegetables tossed in flavorful pesto sauce, perfect for a healthy weeknight dinner.

Ingredients

1.3 lbs boneless, skinless chicken breast, cut into 1/2-inch pieces
2 tablespoons cooking oil (e.g., olive oil or vegetable oil)
1 red bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1/2 red onion, sliced
1 cup frozen green beans
1/3 cup prepared pesto
Salt and freshly cracked black pepper to taste
1 tablespoon grated Parmesan cheese (optional, for garnish)

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Instructions

Prepare your ingredients: Chop the bell pepper, zucchini, yellow squash, and slice the red onion. Cut the chicken breasts into uniform 1/2-inch pieces.
Sear the chicken: Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat until shimmering. Add the cubed chicken and sauté for 3-5 minutes, or until the chicken is opaque and lightly browned. Remove the chicken from the skillet and set aside.
Cook the harder vegetables: Add the frozen green beans to the skillet and sauté for 1-2 minutes until thawed. Next, add the chopped red bell pepper and sliced red onion. Continue to sauté for another couple of minutes. If any liquid accumulates, increase the heat to allow it to evaporate.
Finish the vegetables: Add the yellow squash and zucchini to the skillet. Sauté for just a few minutes more, until they are tender-crisp, removing their raw edge.
Combine and season: Turn off the heat. Return the cooked chicken to the skillet with the vegetables. Stir in the pesto until all ingredients are evenly coated. Taste and adjust seasoning with salt and freshly cracked black pepper as needed.
Serve: Garnish with a light sprinkle of grated Parmesan cheese, if desired, and serve immediately.

Notes

This recipe is versatile; substitute other vegetables like broccoli or carrots as preferred.
For a dairy-free version, omit the Parmesan and use dairy-free pesto.
Ensure chicken reaches an internal temperature of 165°F for safety.