Pesto Chicken and Veggies
This Italian Basil Pesto Chicken and Veggies recipe is an easy 30-minute one-pan meal that’s healthy, low-carb, flavorful, and delicious!
Servings: 4
Ingredients
- 1 cup Basil Pesto homemade or store-bought (8 oz.)
- 1.5 lbs. fresh boneless skinless chicken breasts cut into bite-sized pieces
- 10 ounces fresh broccoli cut into bite-sized florets
- 10 ounces fresh cauliflower cut into bite-sized florets
- 6 ounces sun-dried tomatoes chopped
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- freshly grated parmesan cheese optional
Instructions
- 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.
Notes
I recommend making the Basil-Spinach Pesto in advance. It only takes 5 minutes, but having it ready will make things easier. You can also use the pesto to make this Creamy Pesto Pasta or Pesto Pasta Salad.
Italian chicken and vegetables are wonderful served with a salad, or tossed into pasta with bread on the side if you don't mind the carbs.