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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 pound chicken boneless, skinless thighs or breasts, sliced into strips
- 1 large zucchini cut into 1/2 inch dice
- 1 cup broccoli cut into bite size florets
- 1 large bell pepper any color, sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup basil chive pesto
- squeeze of lemon juice optional
- basil chopped, fresh, for garnish, optional
Ingredients
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Instructions
- Heat a large skillet on medium heat, add 1 tablespoon olive oil. Once the oil is hot, add the sliced chicken. Season generously with salt and pepper, and cook over medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken from the skillet and set aside.
- Add an additional 1 teaspoon oil to the skillet, and add the zucchini, broccoli, and sliced bell pepper. Season with salt and pepper, and cook over medium heat for about 5-10 minutes, or until the vegetables are cooked through. Transfer to a serving plate.
- Add chicken back to the skillet with the pesto and stir to coat (if the mixture seems too thick, add a little bit of water). Cook over medium-low heat until the chicken is reheated, 1 to 2 minutes. Remove from heat. Add the halved cherry tomatoes and stir to combine. Transfer the chicken to the serving plate with the vegetables. Top with a squeeze of fresh lemon juice and chopped fresh basil, if desired.
Recipe Notes
Recipe adapted from Julia's Album at https://juliasalbum.com/one-pan-pesto-chicken-and-veggies/, 2016.