ONE PAN PESTO CHICKEN AND VEGETABLES
One Pan Pesto Chicken and Vegetables is a quick, flavorful, and healthy meal. Tender chicken with fresh vegetables in vibrant pesto sauce, all cooked in a single pan for easy cleanup.
Ingredients
For Chicken:
- 4 pieces chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 3 tablespoons pesto sauce
For Vegetables:
- 1 cup cherry tomatoes halved
- 1 cup zucchini sliced
- 1 cup bell peppers sliced
- 2 cloves garlic minced
For Garnish (Optional):
- ¼ cup grated Parmesan cheese optional
Instructions
Cook Chicken:
- Heat olive oil in a large pan over medium heat. Add chicken breasts and cook until golden and cooked through, about 5-7 minutes per side.
Add Garlic:
- Add minced garlic to the pan and sauté for 1 minute until fragrant.
Cook Vegetables:
- Add cherry tomatoes, zucchini, and bell peppers. Stir well and cook for 5-7 minutes until vegetables are tender-crisp.
Add Pesto:
- Remove pan from heat and stir in pesto sauce until chicken and vegetables are evenly coated.
Serve:
- Sprinkle with Parmesan cheese if desired and serve immediately.
Notes
- Make Ahead: Chicken can be marinated in pesto for 30 minutes before cooking for extra flavor.
- Variations: Swap zucchini and bell peppers with broccoli or asparagus.
- Serving Suggestions: Serve with rice, pasta, or crusty bread for a complete meal.
- Allergy-Friendly: Use gluten-free pasta or bread if desired.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.