Pesto Chicken and Veggies

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Introduction

Pesto Chicken and Veggies is a vibrant, flavorful dish combining tender chicken, fresh vegetables, and the rich, herby taste of basil pesto. This dish is a quick and easy one-pan meal that’s packed with protein, vitamins, and bold flavors. Perfect for weeknight dinners or meal prep, this recipe brings together wholesome ingredients in a delicious and nutritious way.

I remember the first time I made this for a weeknight dinner. The kitchen filled with the fresh aroma of pesto, and the colorful vegetables made the dish look as delightful as it tasted. What’s great about pesto chicken and veggies is how customizable it is—you can switch up the veggies based on what’s in season or what you have on hand, from zucchini and bell peppers to cherry tomatoes or broccoli. The pesto coats everything in a savory, garlicky, and slightly nutty sauce that’s just the right amount of rich and flavorful.

This dish is not only simple to make, but it’s also a total time-saver. With just a few ingredients and one pan, you can create a wholesome, satisfying meal that’s perfect for busy days. Whether you’re looking to enjoy a healthy, flavorful dinner or prep meals for the week, pesto chicken and veggies is sure to be a crowd-pleaser!

Perfect for:

  • Healthy weeknight dinners
  • Meal prepping for busy weeks
  • Family gatherings
  • Pesto lovers
  • Low-carb or gluten-free diets

Why You’ll Love This Recipe

Here’s why Pesto Chicken and Veggies is bound to become a household favorite:

  • Bursting with Flavor: The pesto sauce infuses the chicken and veggies with rich, herby goodness.
  • One-Pan Meal: Easy cleanup and convenient cooking make this dish perfect for busy nights.
  • Customizable: Use your favorite vegetables to make it your own.
  • Nutritious and Balanced: Packed with lean protein, healthy fats, and fiber-rich veggies.
  • Great for Meal Prep: Stays fresh and flavorful for days, making it ideal for make-ahead meals.

Preparation and Cooking Time

  • Total Time: 35 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 30g, Carbs: 12g, Fat: 22g

Ingredients

Gather these ingredients to make Pesto Chicken and Veggies:

For the Chicken and Veggies:

  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, sliced into rounds
  • 1 cup cherry tomatoes, halved
  • 1 cup green beans, trimmed
  • 3 garlic cloves, minced
  • Salt and pepper to taste

For the Pesto:

  • 1 cup fresh basil leaves, packed
  • ¼ cup pine nuts (or walnuts for a budget-friendly option)
  • ⅓ cup grated Parmesan cheese
  • 2 garlic cloves
  • ½ cup olive oil
  • Salt and pepper to taste

Ingredient Highlights

  • Chicken: A lean source of protein that cooks quickly and absorbs the pesto’s flavors beautifully.
  • Fresh Veggies: Bell peppers, zucchini, cherry tomatoes, and green beans add color, crunch, and nutrients.
  • Homemade Pesto: Fresh basil, Parmesan, pine nuts, and olive oil come together to create a rich, aromatic sauce.

Step-by-Step Instructions

Here’s how to make Pesto Chicken and Veggies:

Prepare the Pesto:

  1. Combine Ingredients: In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
  2. Add Olive Oil: While the processor is running, slowly drizzle in olive oil until the mixture reaches a smooth consistency. Season with salt and pepper to taste. Set aside.

Cook the Chicken and Veggies:

  1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through. Remove from the skillet and set aside.
  2. Sauté the Veggies: In the same skillet, add the remaining tablespoon of olive oil. Sauté the bell peppers, zucchini, green beans, and garlic for 5-7 minutes until tender but still crisp. Add the cherry tomatoes in the last 2 minutes.
  3. Combine Chicken and Veggies: Return the cooked chicken to the skillet with the vegetables. Stir to combine.

Add the Pesto:

  1. Toss with Pesto: Reduce heat to low and add the prepared pesto to the skillet. Toss until the chicken and veggies are evenly coated with the sauce. Cook for 1-2 minutes to warm through.

Serve:

  1. Plate the Dish: Transfer the pesto chicken and veggies to a serving platter or individual plates.
  2. Garnish and Serve: Optionally, garnish with additional grated Parmesan cheese or fresh basil leaves. Serve warm.

How to Serve

  • Over Grains: Serve over quinoa, brown rice, or couscous for a hearty meal.
  • With Pasta: Toss with cooked pasta for a complete dinner.
  • Low-Carb Option: Serve over zucchini noodles or cauliflower rice for a lighter option.
  • With Crusty Bread: Pair with warm, crusty bread to soak up the flavorful pesto sauce.
  • As-Is: Enjoy as a wholesome, one-pan meal.

Additional Tips

  • Use pre-made pesto for a quicker version of this recipe.
  • Cook veggies in batches to prevent overcrowding the skillet.
  • Add a splash of chicken broth if the pesto sauce feels too thick.
  • Double the recipe for meal prep or leftovers.

Recipe Variations

  1. Pesto Shrimp and Veggies: Substitute chicken with shrimp for a seafood twist.
  2. Vegan Pesto Veggies: Use tofu or chickpeas instead of chicken and make a vegan pesto with nutritional yeast.
  3. Pesto Chicken Bake: Bake the chicken and veggies in the oven with pesto for hands-off cooking.
  4. Creamy Pesto Chicken: Stir in a splash of heavy cream or coconut milk for a creamy version.
  5. Pesto Chicken Salad: Serve the cooked chicken and veggies cold over a bed of fresh greens.

Freezing and Storage

  • Freezing: Store the cooked chicken and veggies in an airtight container and freeze for up to 2 months. Thaw and reheat before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.

Special Equipment

  • Large skillet or sauté pan
  • Food processor or blender for pesto

FAQ Section

  1. Can I use store-bought pesto? Absolutely, but homemade pesto adds a fresher flavor.
  2. Can I make this dairy-free? Yes, use a dairy-free pesto.
  3. Can I swap out the veggies? Yes, use any veggies you like, such as broccoli, asparagus, or mushrooms.
  4. How do I make it nut-free? Substitute pine nuts with sunflower seeds or omit them altogether.
  5. Can I bake the dish? Yes, combine everything and bake at 375°F for 20-25 minutes.

Conclusion

Pesto Chicken and Veggies is a vibrant, healthy, and satisfying dish that’s perfect for any occasion. With tender chicken, colorful vegetables, and the rich, aromatic flavor of pesto, this meal is as delicious as it is nutritious. The fresh ingredients and bold flavors come together in a way that’s both comforting and exciting, making it an easy go-to for weeknight dinners or casual gatherings.

This dish is simple to prepare, yet bursting with flavor, offering the perfect balance of protein, veggies, and that irresistible pesto punch. Whether you’re looking for a wholesome meal or just craving something fresh, Pesto Chicken and Veggies will hit the spot.

I’d love to see how your Pesto Chicken and Veggies turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!

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