This flavorful Pesto Chicken and Veggie Skillet comes together in just 30 minutes, making it a perfect weeknight dinner. It's packed with protein and great for meal prepping!
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large bell peppers, coarsely chopped
- 1 white or red onion, coarsely chopped
- 1 large zucchini, coarsely chopped (about 4 cups)
- 1 cup grape tomatoes
- ⅓ cup pesto, divided
- 2 tbsp extra virgin olive oil, for sautéing
- Salt and pepper, to taste
Sauté the Vegetables:
Heat a large skillet over medium-high heat. Add 1/2 tablespoon of olive oil, then toss in the bell peppers and onion. Sprinkle with salt and pepper, and cook for about 3 minutes, stirring a couple of times. Transfer to a large bowl and set aside.
Cook the Zucchini:
In the same skillet, add another 1/2 tablespoon of olive oil and the zucchini. Season with salt and pepper and cook for about 4 minutes, stirring occasionally. Once done, transfer to the bowl with the bell peppers and onions.
Cook the Chicken:
Return the skillet to the heat and add the remaining 1 tablespoon of olive oil. Add the chicken, season with salt and pepper, and cook for 10-12 minutes. Stir only occasionally, allowing the chicken to brown nicely. Once the chicken is cooked through, stir in 3 tablespoons of pesto.
Combine and Finish:
Add the cooked vegetables (peppers, zucchini, and tomatoes) to the skillet, along with the remaining 3 tablespoons of pesto. Stir everything together and cook for another minute to heat through.
Serve:
Serve the skillet as is, or garnish with Parmesan cheese. You can also enjoy it with arugula, rice, or pasta for a fuller meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
- Freezing: The chicken freezes well, but the veggies do not.