This Basil Pesto Chicken and Veggies dish is a colorful, flavorful meal that’s easy to prepare and packed with nutrients. Combining tender chicken, fresh vegetables, and rich pesto sauce, it makes a satisfying dinner that’s perfect for any night of the week.
Ingredients:
- 1.5 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- 10 ounces fresh broccoli, cut into bite-sized florets
- 10 ounces fresh cauliflower, cut into bite-sized florets
- 6 ounces sun-dried tomatoes, chopped
- 1 cup pesto, homemade or store-bought (8 oz.)
- 3 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, optional for garnish
Instructions:
- Prepare the Chicken:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Cook the Veggies:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the broccoli and cauliflower florets to the skillet. Stir-fry until they start to soften and become slightly golden, about 5-7 minutes.
- Combine Ingredients:
- Add the chopped sun-dried tomatoes to the skillet with the veggies and stir to combine.
- Return the cooked chicken to the skillet and stir everything together.
- Add the Pesto:
- Lower the heat to medium and add the pesto to the skillet. Gently stir until all the ingredients are well coated with the pesto. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Serve:
- Serve the pesto chicken and veggies hot. If desired, garnish with freshly grated Parmesan cheese for an extra touch of flavor.
- Optional Garnish:
- Sprinkle some fresh basil or extra Parmesan cheese over the top before serving for added freshness and taste.
Tips:
- Pesto Variation: If you prefer a lighter version, you can thin the pesto with a little chicken broth or water before adding it to the skillet.
- Adding Texture: For a crunchier texture, consider roasting the broccoli and cauliflower in the oven at 400°F (200°C) for about 20 minutes before adding them to the skillet.
- Protein Variations: This recipe can also be made with shrimp or tofu as a substitute for chicken for a different protein option.
Conclusion:
Basil Pesto Chicken and Veggies is a quick, healthy, and versatile dish that brings a burst of Mediterranean flavors to your dinner table. It’s a complete meal that combines protein, vegetables, and the rich taste of basil pesto in one easy skillet meal. Enjoy this delicious combination that’s sure to become a favorite in your weekly meal rotation!