lunch
Skillet Chicken Pesto with Vegetables
Weeknight dinner, solved! The whole family will love our healthy one-skillet dish that comes together faster than you can get delivery.
Servings:
4
Total Time:
35m
Prep Time:
10m
Cooking Time:
25m
Ingredients
- 3 tablespoons olive oil, divided
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into strips
- Salt and pepper to taste
- 1 pound asparagus, trimmed and cut in half
- 2 cups broccoli florets
- 1/2 cup basil pesto, or more depending on taste
- 12 cherry tomatoes, halved
- Grated Parmesan, for garnish
Preparation Instructions
- Cook the chicken—In a large nonstick ceramic non-stick skillet over medium heat, add 2 tablespoons olive oil and heat until shimmering. Place chicken strips in ceramic non-stick skillet and season with salt and pepper. Stir in sun-dried tomatoes and cook for about 7 to 10 minutes until chicken is heated through. Remove from ceramic non-stick skillet and set aside.
- Sauté the vegetables—Return ceramic non-stick skillet to medium heat and pour in 1 tablespoon olive oil. When oil is hot, add asparagus and broccoli and season with salt and pepper. Sauté until vegetables are tender but still crisp, about 6 to 9 minutes. Remove from ceramic non-stick skillet and set aside.
- Finish and serve—Return chicken and sun-dried tomatoes to ceramic non-stick skillet over medium heat and stir in pesto. Cook until chicken is heated through, then add cooked vegetables and cherry tomatoes. Stir well to evenly distribute pesto and and remove from heat. Serve warm with grated Parmesan for sprinkling.
Tips
Mix it Up
Perfect for using up leftover produce—our chicken pesto ceramic non-stick skillet works great with all kinds of vegetables, from cauliflower to zucchini.
