First, cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning. Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully cooked, about 6 – 8 minutes, but times may vary. Once the chicken is fully cooked, transfer to a plate and tent with foil to keep warm.
Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid. Reduce the heat to medium-low and cook for 10 – 15 minutes, or until the vegetables are tender.
Remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. Remove from heat and serve garnished with freshly grated parmesan cheese.
Recipe Notes
I recommend making the Basil-Spinach Pesto in advance. It only takes 5 minutes, but having it ready will make things easier. Recipe link is below.