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.