Recipe: Pesto Chicken & Veggies
Traditional pesto chicken is somewhat of a lengthy process. This recipe is an easy one skillet version for those of us pinched for time. It takes about 20 minutes to make, depending on your prep time.
What you’ll need:
- Boneless Chicken Breast or Thighs – 1lb
- Basil Pesto – 2-3 tbsp to preference
- Cherry Tomatoes – 1/2 cup to preference
- String Beans – 1 cup to preference
- Olive Oil – approx. 2 tbsp or eyeball it
STEP 1: Heat oil in skillet on medium heat.
You can also use non-stick cooking spray in lieu of oil.
STEP 2: Season and cook chicken.
You can cut your chicken to your preference. I used pre-diced chicken for convenience. If your grocery store doesn’t carry diced chicken, you can buy boneless strips and cut those into chunks. Cook chicken for 8-10 minutes, or until done. (hack: place top over skillet to retain moisture).
STEP 3: Add string beans.
Cook for 2-3 minutes depending on how crisp you want your string beans. I like to use the top over the skillet here as well.
STEP 4: Add tomatoes.
You will want to slice your tomatoes in halves. I personally don’t like for my tomatoes to be mushy, so I don’t let these cook for too long.
STEP 5: Add pesto sauce.
You COULD make your own pesto sauce (recipe coming soon), or you can buy a jar from the market. Here, I used approx. 3 tablespoons. You can definitely use more. Mix everything up. Cook for 2-3 minutes.
STEP 6: Serve and enjoy!
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Thanks for reading!