Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto sauce
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Preheat a large skillet over medium heat and add olive oil.
- Season chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-7 minutes per side.
- Add cherry tomatoes, zucchini, and bell pepper to the skillet, cooking for 4-5 minutes until vegetables are tender.
- Stir in pesto sauce, coating the chicken and vegetables evenly, cooking for an additional 2-3 minutes.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
- You can substitute other vegetables like spinach or mushrooms.
- Use store-bought pesto for convenience or make your own for a fresher flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, simmer
- Cuisine: Italian-inspired
- Diet: Gluten-free option can be made with gluten-free pesto
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg