Summer Pesto Chicken and Veggie Skillet: A Quick Delight!
A quick and delicious summer dish featuring chicken and fresh vegetables sautéed in pesto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 chicken breasts, diced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup fresh basil pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced chicken and cook until browned and cooked through.
- Add cherry tomatoes, zucchini, and bell pepper to the skillet.
- Sauté the vegetables until tender.
- Stir in the basil pesto and mix well.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- Feel free to add any other seasonal vegetables you like.
- This dish can be served over rice or pasta for a heartier meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg